The Best Creamy Mushroom Sauce For Steaks

The Best Creamy Mushroom Sauce For Steaks Steak With Stout Beer Mushroom Sauce The Beeroness how to do steak with mushroom sauce Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack Steak With Mushroom Sauce OnePlatter. Steak With Stout Beer Mushroom Sauce The Beeroness The Best Creamy Mushroom Sauce For Steaks

how to do steak with mushroom sauce The Best Creamy Mushroom Sauce For Steaks Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant recognized to lessen potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale 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 by the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress you and 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 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, 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and provide with a 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 in the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.