Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box

Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box 10 Steak Recipes – How to Cook a Steak Easily – BBQ World how to make a nice mushroom sauce for steak Steak with Creamy Mushroom Sauce Good Housekeeping Cube Steak with Mushroom Sherry Sauce. 10 Steak Recipes – How to Cook a Steak Easily – BBQ World Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box

how to make a nice mushroom sauce for steak Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, make this happen 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 kind of mushroom you wish, or combine a number of varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and can help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant known to lessen the potential risk of prostate type of 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 adequately through the mushrooms. This sauce is a wonderful way to show a regular meat and potatoes meal right into a romantic dinner, and is also certain to impress your guests if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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 the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and provide to some boil over high heat. Boil for six or seven minutes, or prior to the port starts to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch 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 into the sauce.