Beef Stroganoff with Cremini Porcini Mushrooms Recipe FineCooking

Beef Stroganoff with Cremini Porcini Mushrooms Recipe FineCooking Porcini – The Italian Mushroom jovina cooks dried porcini mushroom sauce for steak Petite fillet with gorgonzola and porcini mushroom sauce Recipes Food Network UK Pasta with Dried Porcini Sauce Honest Cooking. Porcini – The Italian Mushroom jovina cooks Beef Stroganoff with Cremini Porcini Mushrooms Recipe FineCooking

dried porcini mushroom sauce for steak Beef Stroganoff with Cremini Porcini Mushrooms Recipe FineCooking Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are filled with selenium, a robust antioxidant known to reduce the risk of cancer of prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal in to a romantic dinner, which is likely to impress your friends and relatives if serving onlookers.

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 a very large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl as well as set aside.

Pour the port in to the skillet, add the bay leaf if desired, and convey with 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 inside mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir before sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.