Grilled Steak With Mushrooms And A Baked Potato With Sour Cream Stock Photo 74981626 : Shutterstock

Grilled Steak With Mushrooms And A Baked Potato With Sour Cream Stock Photo 74981626 : Shutterstock Mushroom Sauce With Sour Cream To Add To Stakes mushroom sauce for steak sour cream Patrick and Gina Neely : Food Network Food Network Homemade Beef Stroganoff Recipe Serena Bakes Simply From Scratch. Mushroom Sauce With Sour Cream To Add To Stakes Grilled Steak With Mushrooms And A Baked Potato With Sour Cream Stock Photo 74981626 : Shutterstock

mushroom sauce for steak sour cream Grilled Steak With Mushrooms And A Baked Potato With Sour Cream Stock Photo 74981626 : Shutterstock Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just as 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 few varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has all the potassium being a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant recognized to help in reducing the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed 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 a brilliant way to show a regular meat and potatoes meal into a romantic dinner, and is likely to impress your invited guests if serving a large group.

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, 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 out from the skillet in to a bowl and hang aside.

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