Yum Yum for Dum Dum: Peppercorn Steak with Creamy Mushroom Sauce and Italian Risotto

Yum Yum for Dum Dum: Peppercorn Steak with Creamy Mushroom Sauce and Italian Risotto Pasta with Wild Mushroom Sauce Recipe I Can Cook That italian mushroom sauce for steak Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network Foodspotting. Pasta with Wild Mushroom Sauce Recipe I Can Cook That Yum Yum for Dum Dum: Peppercorn Steak with Creamy Mushroom Sauce and Italian Risotto

italian mushroom sauce for steak Yum Yum for Dum Dum: Peppercorn Steak with Creamy Mushroom Sauce and Italian Risotto Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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, and is also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms can also be full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant known to reduce the chance of cancer of prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a brilliant way to turn an everyday meat and potatoes meal in 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 possibly 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 your 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl as well as set aside.

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