Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog

Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes mushroom sauce for steak reddit How to Grill Perfect New York Strip Portobello Mushroom Steaks Daily Hangout Thread 16/11/2016 : Random_Acts_Of_Amazon. 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog

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

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

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and they are filled with selenium, an effective antioxidant proven to help in reducing the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a fantastic way to show an every day meat and potatoes meal into a romantic dinner, and is also guaranteed 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 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, 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 the large skillet over medium-high heat. Stir in the shallots, and cook until realize 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 to the skillet, add the bay leaf if desired, and provide to some boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.