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garlic mushroom sauce for steak Grilled Steak with GarlicMushroom Sauce Kraft Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for 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 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 a few varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant known to lessen the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable 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 well from the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal in to a romantic dinner, and is guaranteed 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 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, 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 very 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 in to a bowl and hang up aside.

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