Teriyaki Roasted Mushrooms with Steak recipe All4Recipes

Teriyaki Roasted Mushrooms with Steak recipe All4Recipes Teriyaki Mushroom Sauce with Grilled Salmon Steamy Kitchen Recipes mushroom teriyaki sauce for steak Teriyaki Mushroom Sauce with Grilled Salmon Steamy Kitchen Recipes Grilled Steak with Teriyaki Mushrooms Recipe Dinner Recipes Stuffed mushrooms, Food, Beef . Teriyaki Mushroom Sauce with Grilled Salmon Steamy Kitchen Recipes Teriyaki Roasted Mushrooms with Steak recipe All4Recipes

mushroom teriyaki sauce for steak Teriyaki Roasted Mushrooms with Steak recipe All4Recipes Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of vitamins and nutrients as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure level. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and so are packed with selenium, a strong antioxidant recognized to help in reducing potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal right into a romantic dinner, and is also likely to impress you and 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 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, 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 very large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce with a boil over high heat. Boil for six or seven minutes, or before port actually starts to reduce and accept a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in to the water, and whisk them to the boiling sauce. Stir before 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 to the sauce.