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how to make pepper mushroom sauce for steak Black Pepper Cube Steaks Mushroom Cream Sauce Recipe SparkRecipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 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 a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant known to help in reducing the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal in to a romantic dinner, and is also sure to impress your invited guests if serving a crowd.

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, 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang up aside.

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