Grilled steaks with caramelised onion and mushroom sauce

Grilled steaks with caramelised onion and mushroom sauce Mushroom and Onion Steak Sauce Five Euro Food mushroom and onion sauce for steaks Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Recipe Robert Irvine Food Network Quick Meal Ideas: Steak with Mushroom and Onion Sauce. Mushroom and Onion Steak Sauce Five Euro Food Grilled steaks with caramelised onion and mushroom sauce

mushroom and onion sauce for steaks Grilled steaks with caramelised onion and mushroom sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins and also flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, a powerful antioxidant seen to lessen the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine obtainable 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 well from the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal in a romantic dinner, and is certain to impress your invited guests if serving onlookers.

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 the 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 out of your skillet into a bowl as well as set aside.

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