Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef

Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef Rump steak with quick mushroom and red wine sauce recipe BBC Good Food quick and easy mushroom sauce for steak Chicken Steak with Easy Mushroom Sauce Swatis Kitchen Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef. Rump steak with quick mushroom and red wine sauce recipe BBC Good Food Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef

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

If you're looking for a classy addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a few varieties for the gourmet touch.

 

Mushrooms are full of minerals and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant known to lessen the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is the perfect way to change an every day meat and potatoes meal in to a romantic dinner, and it is likely to impress your invited guests if serving a crowd.

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 your 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 the large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang up aside.

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