120 best images about LCHF Low Carb High Fat recipes on Pinterest Cream cheeses, George

120 best images about LCHF Low Carb High Fat recipes on Pinterest Cream cheeses, George Hard Cider Pot Roast with Mushrooms, Carrots, and Onions • a farmgirls dabbles best mushroom sauce for roast beef Day 29: Pot Roast with Creamy Mushroom Sauce 365 Days of Slow Cooking and Pressure Cooking Roast Beef Tenderloin With PortMushroom Sauce Recipe MyRecipes. Hard Cider Pot Roast with Mushrooms, Carrots, and Onions • a farmgirls dabbles 120 best images about LCHF Low Carb High Fat recipes on Pinterest Cream cheeses, George

best mushroom sauce for roast beef 120 best images about LCHF Low Carb High Fat recipes on Pinterest Cream cheeses, George Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant seen to help in reducing potential risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal in to a romantic dinner, which is likely to impress your invited 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 perhaps 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 inside a 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 from the skillet in a bowl as well as set 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 starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.