Grilled Steaks with Mushroom Sauce Recipe Taste of Home

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mushroom sauce for steak no alcohol Grilled Steaks with Mushroom Sauce Recipe Taste of Home Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, try this 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'd like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of vitamins and minerals in addition to flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are full of selenium, a strong antioxidant proven to help in reducing the potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal right into 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 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 your 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to a 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 mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in the sauce.