Steakhouse Sauteed Mushrooms The Tasty Bite

Steakhouse Sauteed Mushrooms The Tasty Bite Mushrooms And Onions For Steak Recipe Food.com sauteed mushroom sauce for steak 25+ best ideas about Sauteed mushrooms for steak on Pinterest Sauteed mushrooms, Sauce for Prime Selection’s Cooking Ideas: Rib Eye Steaks with Mixed Mushroom Saute! eprimecuts. Mushrooms And Onions For Steak Recipe Food.com Steakhouse Sauteed Mushrooms The Tasty Bite

sauteed mushroom sauce for steak Steakhouse Sauteed Mushrooms The Tasty Bite Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and nutrients along with flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant proven to help reduce the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible 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 perfectly with the mushrooms. This sauce is the perfect way to make an everyday meat and potatoes meal right into a romantic dinner, and it is guaranteed 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 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 a large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl as well as set 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 prior to the port starts to reduce and take on a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir before 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 in the sauce.