5 Great Meaty Mains Easy To Make in Your Slow Cooker

5 Great Meaty Mains Easy To Make in Your Slow Cooker Best 25+ Burgundy mushrooms ideas on Pinterest Burgundy sauce recipe, Burgundy spoon roast best mushroom sauce for roast beef 80 best images about Nestle on Pinterest Dressing, Tiramisu cups and Seafood Roast Beef Tenderloin With PortMushroom Sauce Recipe MyRecipes. Best 25+ Burgundy mushrooms ideas on Pinterest Burgundy sauce recipe, Burgundy spoon roast 5 Great Meaty Mains Easy To Make in Your Slow Cooker

best mushroom sauce for roast beef 5 Great Meaty Mains Easy To Make in Your Slow Cooker Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and therefore are full of selenium, a robust antioxidant recognized to lessen 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 suited to finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to turn a regular meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress your 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 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until they start to 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 to your boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and undertake 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 in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.