The Top Ten Burger Recipes for Fathers Day! PLUS, Suffolk Gold Double Cheese Burger

The Top Ten Burger Recipes for Fathers Day! PLUS, Suffolk Gold Double Cheese Burger FUN RECIPE WORLD : Beef Patties With Mushroom Gravy Recipe mushroom sauce for beef patty Italian Beef Patties with Mushrooms, Onions, and Balsamic Cream Sauce Cream, Beef and Italian beef mushroom sauce. FUN RECIPE WORLD : Beef Patties With Mushroom Gravy Recipe The Top Ten Burger Recipes for Fathers Day! PLUS, Suffolk Gold Double Cheese Burger

mushroom sauce for beef patty The Top Ten Burger Recipes for Fathers Day! PLUS, Suffolk Gold Double Cheese Burger Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your 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 like 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 and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and so are packed with selenium, a powerful antioxidant recognized to help reduce potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a fantastic way to change a day to day meat and potatoes meal in a romantic dinner, and is also likely to impress your guests 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 perhaps 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 large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl as well as set aside.

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