Beef steak with porcini mushrooms and squash Jernej Kitchen

Beef steak with porcini mushrooms and squash Jernej Kitchen Petite fillet with gorgonzola and porcini mushroom sauce Recipes Food Network UK porcini mushroom sauce for steak Gourmet recipe: Ostrich steaks with porcini mushrooms scallops of veal with porcini mushroom sauce and parsley Stock Photo: 80270314 Alamy. Petite fillet with gorgonzola and porcini mushroom sauce Recipes Food Network UK 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 classy addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant seen to lessen potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine available 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 adequately from the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal in a romantic dinner, and it is guaranteed 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 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 inside a large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set 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 until the port actually starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.