Grilled Pork Steak With Mushroom Sauce Stock Photos Image: 21293333

Grilled Pork Steak With Mushroom Sauce Stock Photos Image: 21293333 Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka mushroom sauce for pork steak Pork Steak With Mushroom Sauce And Grilled Vegetables Stock Photo RO112090292 Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka. Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Grilled Pork Steak With Mushroom Sauce Stock Photos Image: 21293333

mushroom sauce for pork steak Grilled Pork Steak With Mushroom Sauce Stock Photos Image: 21293333 Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are full of selenium, a strong antioxidant seen to help reduce the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to change an everyday meat and potatoes meal in to a romantic dinner, which is guaranteed to impress you and your guests if serving an audience.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 the 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and undertake 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 until the sauce thickens. Remove the skillet from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.