Grilled Portobello Mushrooms Simple Recipe with the Best Easy Marinade

Grilled Portobello Mushrooms Simple Recipe with the Best Easy Marinade Grilled Portobello Mushrooms Simple Recipe with the Best Easy Marinade portobello mushroom sauce for steak Baked Portobello Mushrooms THE Best! Feasting not Fasting Video: Portobello Mushroom Sauce for Steak Martha Stewart. Grilled Portobello Mushrooms Simple Recipe with the Best Easy Marinade Grilled Portobello Mushrooms Simple Recipe with the Best Easy Marinade

portobello mushroom sauce for steak Grilled Portobello Mushrooms Simple Recipe with the Best Easy Marinade Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, make this happen 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 almost any mushroom you would like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and therefore are full of selenium, an effective antioxidant recognized to reduce potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal in a romantic dinner, which is sure 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 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 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 shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl as well as set aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and undertake a syrup-like quality. Whisk within 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 into the sauce.