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mushroom cream sauce for steak food network Steaks In Mushroom Cream Sauce Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant proven to lessen potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is the perfect way to change an every day meat and potatoes meal in to a romantic dinner, which is guaranteed to impress your friends and relatives if serving onlookers.

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 inside a large skillet over medium-high heat. Stir in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl as well as set aside.

Pour the port to the skillet, add the bay leaf if desired, and bring to your boil over high heat. Boil for six or seven minutes, or prior to the port begins to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.