Venison with Bourbon Fig Mushroom Sauce Recipe

Venison with Bourbon Fig Mushroom Sauce Recipe Steak with Creamy Mushroom Sauce mushroom sauce for over steak Mushroom Sauce For Broiled Or Grilled Steaks Recipe Food.com Peppered steak with creamy mushroom sauce. Steak with Creamy Mushroom Sauce Venison with Bourbon Fig Mushroom Sauce Recipe

mushroom sauce for over steak Venison with Bourbon Fig Mushroom Sauce Recipe 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 is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant seen to help reduce the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale 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 very well from the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal right into a romantic dinner, which is guaranteed to impress your guests 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, 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 inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang up aside.

Pour the port in the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir before the 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 into the sauce.