Australian Mushrooms Steak with Mushroom Sauce

Australian Mushrooms Steak with Mushroom Sauce Peppered Steak with Creamy Mushroom Sauce mushroom sauce pepper steak Pepper Steak With PortWine Mushroom Sauce Recipe Food.com Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine. Peppered Steak with Creamy Mushroom Sauce Australian Mushrooms Steak with Mushroom Sauce

mushroom sauce pepper steak Australian Mushrooms Steak with Mushroom Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant recognized to help reduce the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal into a romantic dinner, and is sure to impress you and your guests 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 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 the 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 your skillet in a bowl and hang aside.

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