Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking

Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking Sauteed mushrooms and onions are sooo good on top of a juicy steak or good old fashioned mushroom and onion sauce for steaks Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking Mushroom and Onion Steak Sauce Five Euro Food. Sauteed mushrooms and onions are sooo good on top of a juicy steak or good old fashioned Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking

mushroom and onion sauce for steaks Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce Recipe on Closet Cooking 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 sort of mushroom you would like, or combine several varieties for any gourmet touch.

 

Mushrooms are rich in nutrients and vitamins as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are full of selenium, a robust antioxidant seen to help reduce the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine accessible 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 perfectly from the mushrooms. This sauce is a brilliant way to turn an everyday meat and potatoes meal right into a romantic dinner, and it is certain 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 in a large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet 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 actually starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.