Steak with quick Asian mushroom sauce recipe 9kitchen

Steak with quick Asian mushroom sauce recipe 9kitchen Crock pot cube steak dinner Recipe SparkRecipes japanese mushroom sauce for steak Japanese Hamburg steak mushroom sauce 和風ハンバーグきのこソース Chopstick Chronicles Japanese Hamburger Steak with Mushroom Sauce Recipe by cookpad.japan Cookpad. Crock pot cube steak dinner Recipe SparkRecipes Steak with quick Asian mushroom sauce recipe 9kitchen

japanese mushroom sauce for steak Steak with quick Asian mushroom sauce recipe 9kitchen Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine a few varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and are packed with selenium, a strong antioxidant known to reduce potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal in to a romantic dinner, and is also sure to impress your invited guests if serving an audience.

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 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 inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set 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 starts 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 before the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.