Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef

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mushroom sauce for strip steak Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients and also flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are packed with selenium, a strong antioxidant recognized to help in reducing potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is the perfect way to show an every day meat and potatoes meal in a romantic dinner, and it is likely to impress your friends and relatives if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if a lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter in a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

Pour the port to the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.