Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com

Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com Sauteed mushrooms and onions are sooo good on top of a juicy steak or good old fashioned mushroom and onion sauce for steaks Grilled steaks with caramelised onion and mushroom sauce Quick Skillet Steak with Onions and Mushrooms Skinnytaste. Sauteed mushrooms and onions are sooo good on top of a juicy steak or good old fashioned Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com

mushroom and onion sauce for steaks Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a few varieties for a gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant seen to help in reducing the risk of prostate cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a fantastic way to change an every day meat and potatoes meal in to a romantic dinner, and it is certain to impress your invited guests if serving an audience.

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, if the 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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