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mushroom sauce for steak with philadelphia Steaks In Mushroom Cream Sauce Recipe Food.com Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, an effective antioxidant recognized to help reduce the potential risk of cancer of prostate.

Port wine 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 fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to turn a regular meat and potatoes meal in a romantic dinner, and it is certain to impress your friends and relatives 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 your 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 inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and set aside.

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