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mushroom sauce for beef ravioli The Iowa Housewife: Beef Ravioli in Basil Cream Sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your 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 as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a strong antioxidant proven to help in reducing the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress your guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or 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 a very 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 in to a bowl as well as set aside.

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