Steak With Mushroom Gravy Sauce BONANZA

Steak With Mushroom Gravy Sauce BONANZA Best 25+ Mushroom sauce ideas on Pinterest Creamy mushroom sauce, Mushroom recipes and Vegan 3 mushroom steak sauce beef stock How to Make Ribeye Steaks With Creamy Mushroom Sauce Recipe Snapguide 1000+ images about Knorr Stock Pot Recipes on Pinterest Curries, Chicken livers and Roasts. Best 25+ Mushroom sauce ideas on Pinterest Creamy mushroom sauce, Mushroom recipes and Vegan 3 Steak With Mushroom Gravy Sauce BONANZA

mushroom steak sauce beef stock Steak With Mushroom Gravy Sauce BONANZA Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, make this happen 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 wish, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins and also flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant seen to lessen the chance of prostate cancer.

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 suited to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a wonderful way to show an every day meat and potatoes meal into a romantic dinner, which is guaranteed to impress your 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 the 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 from the skillet in a bowl as well as set aside.

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