17 Best ideas about Mushroom Cream Sauces on Pinterest Chicken mushroom recipes, Chicken in

17 Best ideas about Mushroom Cream Sauces on Pinterest Chicken mushroom recipes, Chicken in Burger Steak Recipe with Sour Cream Mushroom Sauce, Keto Friendly mushroom sauce for steak using sour cream One Pot Beef Stroganoff easy skillet recipe Life Made Sweeter Rump steak with mushroom sauce and baby potatoes. Burger Steak Recipe with Sour Cream Mushroom Sauce, Keto Friendly 17 Best ideas about Mushroom Cream Sauces on Pinterest Chicken mushroom recipes, Chicken in

mushroom sauce for steak using sour cream 17 Best ideas about Mushroom Cream Sauces on Pinterest Chicken mushroom recipes, Chicken in Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins in addition to 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 hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, a powerful antioxidant proven to help in reducing the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal in to a romantic dinner, and is 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 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, 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 in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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