Beef steak with porcini mushrooms and squash Jernej Kitchen

Beef steak with porcini mushrooms and squash Jernej Kitchen Gastronomic Menu Of Luxury Restaurant Stock Image Image of fried, cooked: 102936355 porcini mushroom sauce for steak Seared Steaks with Porcini Mushroom Cream Sauce Recipe Grace Parisi Food Wine Brunch etc.: Steak with porcini mushroom cream sauce and pommes dauphinoise. Gastronomic Menu Of Luxury Restaurant Stock Image Image of fried, cooked: 102936355 Beef steak with porcini mushrooms and squash Jernej Kitchen

porcini mushroom sauce for steak Beef steak with porcini mushrooms and squash Jernej Kitchen Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in 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 sort of mushroom you would like, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has all the potassium like a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are packed with selenium, an effective antioxidant seen to help in reducing potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable 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 from the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal into a romantic dinner, and it is likely to impress 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, 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 inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set aside.

Pour the port 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 handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet through the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.