Strip Steaks with Brandied Porcini Mushroom Sauce – C H E W I N G T H E F A T

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porcini mushroom sauce for steak Strip Steaks with Brandied Porcini Mushroom Sauce – C H E W I N G T H E F A T Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, try this 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 almost any mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate hypertension. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are filled with selenium, a robust antioxidant seen to reduce the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a brilliant way to change an every day meat and potatoes meal into a romantic dinner, and is also certain to impress your 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 even 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 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl as well as set aside.

Pour the port in 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 starts to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them into the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in to the sauce.