Grilled Steaks with Mushroom Sauce Recipe Taste of Home

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recipe for chicken steak with mushroom sauce Grilled Steaks with Mushroom Sauce Recipe Taste of Home 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 is also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a few varieties for the gourmet touch.

 

Mushrooms are rich in nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant proven to help in reducing the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a fantastic way to turn a day to day meat and potatoes meal right into a romantic dinner, and is also likely to impress your 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 possibly 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 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 from the skillet right into a bowl and hang up aside.

Pour the port 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 begins to reduce and undertake a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.