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If you're looking for a sophisticated addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, an effective antioxidant recognized to help reduce potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal into a romantic dinner, and is also likely 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 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 inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

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