Turkey steaks with wild mushroom herb sauce

Turkey steaks with wild mushroom herb sauce Fried Chicken Steak with Creamy Mushroom Sauce The Sweet Savory Side of Me mushroom sauce for steak with chicken stock Chicken Steak with Mushroom Sauce YouTube Steak Mushroom Sauce Stock Photos, Images, Pictures Shutterstock. Fried Chicken Steak with Creamy Mushroom Sauce The Sweet Savory Side of Me Turkey steaks with wild mushroom herb sauce

mushroom sauce for steak with chicken stock Turkey steaks with wild mushroom herb sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine several varieties for the gourmet touch.

 

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

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal into a romantic dinner, and it is likely to impress you and 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 even 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 the 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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