Steak with mushroom sauce

Steak with mushroom sauce Easy Mushroom Sauce COOKTORIA quick and easy mushroom sauce for steak Beef Tenderloin Steaks with Red WineMushroom Sauce Recipe MyRecipes Steak with quick Asian mushroom sauce recipe 9kitchen. Easy Mushroom Sauce COOKTORIA Steak with mushroom sauce

quick and easy mushroom sauce for steak Steak with mushroom sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant seen to lessen the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale 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 very well by the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal in to a romantic dinner, and is certain to impress your friends and relatives 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 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 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 actually starts to reduce and handle a syrup-like quality. Whisk inside 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 from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in the sauce.