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

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mushroom sauce for steak food network Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in 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 any type of mushroom you want, or combine several varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant seen to reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine available 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 very well with the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal in a romantic dinner, and is likely to impress you and your guests if serving a large group.

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 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 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 from the skillet in to a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or until 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 before the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.