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If you're looking for a classy 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, and it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has all the potassium like a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant known to lessen potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine for sale 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 by the mushrooms. This sauce is a brilliant way to turn an everyday meat and potatoes meal in a romantic dinner, which is certain to impress you and your 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 in the large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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