Angus Rib Steaks Napped with Oyster Mushroom Sauce

Angus Rib Steaks Napped with Oyster Mushroom Sauce Steak and Low calorie Creamy Mushroom Sauce Claire K Creations mushroom and mustard sauce for steak Mushroom, sherry grain mustard sauce BBC Good Food Mushroom, sherry grain mustard sauce BBC Good Food. Steak and Low calorie Creamy Mushroom Sauce Claire K Creations Angus Rib Steaks Napped with Oyster Mushroom Sauce

mushroom and mustard sauce for steak Angus Rib Steaks Napped with Oyster Mushroom Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure levels. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, a strong antioxidant seen to reduce potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by 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 make a day to day meat and potatoes meal in to a romantic dinner, which is sure to impress your friends and relatives if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even 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 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 inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl and hang aside.

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