Steak with mushroom sauce Healthy Food Guide

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mushroom sauce for steak reddit Steak with mushroom sauce Healthy Food Guide Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do that 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 any sort of mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are packed with selenium, a strong antioxidant recognized to lessen potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available 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 perfectly with the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal in a romantic dinner, and is sure to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or 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 very 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 from the skillet in to a bowl and hang up aside.

Pour the port in 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 starts to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.