Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog

Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog Rump steak with quick mushroom and red wine sauce recipe BBC Good Food quick and easy mushroom sauce for steak Steaks With Mushroom Gravy Cafe Delites Beef Tenderloin Steaks with Shiitake Mushroom Sauce Recipe MyRecipes. Rump steak with quick mushroom and red wine sauce recipe BBC Good Food Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog

quick and easy mushroom sauce for steak Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are loaded with selenium, a robust antioxidant recognized to help reduce the risk of prostate type of cancer.

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 adequately from the mushrooms. This sauce is a fantastic way to change an everyday meat and potatoes meal right into a romantic dinner, and it is certain to impress your invited guests 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 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 a very 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 right into a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or prior to the port actually starts to reduce and undertake a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir until the sauce thickens. Remove the skillet in 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.