ThymeRubbed Steaks with Sauteed Mushrooms Recipe Allrecipes.com

ThymeRubbed Steaks with Sauteed Mushrooms Recipe Allrecipes.com Sauteed Mushrooms Recipe NatashasKitchen.com sauteed mushroom sauce for steak Best Sauteed Mushrooms for Steak – with Garlic and Parsley Best 25+ Sauteed mushrooms ideas on Pinterest Mushroom recipes, Sauteed mushrooms for steak . Sauteed Mushrooms Recipe NatashasKitchen.com ThymeRubbed Steaks with Sauteed Mushrooms Recipe Allrecipes.com

sauteed mushroom sauce for steak ThymeRubbed Steaks with Sauteed Mushrooms Recipe Allrecipes.com Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients along with flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and are filled with selenium, a strong antioxidant seen to reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to make a day to day meat and potatoes meal in a romantic dinner, and it is 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 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang up aside.

Pour the port in the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.