Burgundy Mushroom Sauce over Beef for SundaySupper The DinnerMom

Burgundy Mushroom Sauce over Beef for SundaySupper The DinnerMom Steak With Reducedfat Creamy Mushroom Sauce Recipe Taste.com.au recipe for mushroom sauce for steak easy Steaks In Mushroom Cream Sauce Recipe Food.com Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites. Steak With Reducedfat Creamy Mushroom Sauce Recipe Taste.com.au Burgundy Mushroom Sauce over Beef for SundaySupper The DinnerMom

recipe for mushroom sauce for steak easy Burgundy Mushroom Sauce over Beef for SundaySupper The DinnerMom Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine several varieties for the gourmet touch.

 

Mushrooms are abundant in minerals and vitamins along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure level. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant recognized to help in reducing potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a brilliant way to change an every day meat and potatoes meal in to a romantic dinner, which is sure 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, if your 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 inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang up aside.

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