Top a Steak Just Like Fancy Restaurants • Steamy Kitchen Recipes

Top a Steak Just Like Fancy Restaurants • Steamy Kitchen Recipes 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes how to prepare mushroom sauce for steak 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes beef tenderloin with mushroomred wine sauce daily homemade. 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes Top a Steak Just Like Fancy Restaurants • Steamy Kitchen Recipes

how to prepare mushroom sauce for steak Top a Steak Just Like Fancy Restaurants • Steamy Kitchen Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients and also flavor. One portobello mushroom has just as much potassium being a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are packed with selenium, a strong antioxidant known to reduce the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal in a romantic dinner, and is also guaranteed to impress your friends and relatives if serving onlookers.

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, 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 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 to a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and convey to a boil over high heat. Boil for six or seven minutes, or until the port 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 sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.