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1Tem62TM3Rg.jpg BurnerAlert Cooking Gordon Ramsays easy delicious Steak Diane. The roasted potatos are also simple, and mushroom sauce recipe for steak gordon ramsay Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny. Date red wine sauce recipe BBC Good Food. Gordon Ramsays easy delicious Steak Diane. The roasted potatos are also simple, and 1Tem62TM3Rg.jpg BurnerAlert Cooking

mushroom sauce recipe for steak gordon ramsay 1Tem62TM3Rg.jpg BurnerAlert Cooking Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a few varieties for the gourmet touch.

 

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

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a fantastic way to show a regular meat and potatoes meal into a romantic dinner, and is likely to impress 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 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 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 large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

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