Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef

Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef Coq Au Vin fondue recipe. Great with mushrooms, potatoes, shrimp, salmon, steak and chicken. f mushroom sauce for steak with chicken stock Stuffed Chicken Minced Steak With Mushroom Sauce Recipe by saswatihota iFood.tv Chicken fried steak with gravy served with mashed potatoes and Stock Photo, Royalty Free Image . Coq Au Vin fondue recipe. Great with mushrooms, potatoes, shrimp, salmon, steak and chicken. f Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef

mushroom sauce for steak with chicken stock 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, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms may also be full of B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant recognized to lessen the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal in to a romantic dinner, which is certain to impress your guests 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 even 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, in case 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

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