How to Make a Delicious Steak with Wild Mushroom Sauce : The Reluctant Gourmet

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how to make a mushroom and onion sauce for steak How to Make a Delicious Steak with Wild Mushroom Sauce : The Reluctant Gourmet Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a 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 equally as 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 couple of varieties for any gourmet touch.

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and so are full of selenium, an effective antioxidant seen to lessen the potential risk of prostate cancer.

Port vino is a sweet, red dessert wine for sale 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 well through the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal in to a romantic dinner, and is also sure to impress your friends and relatives if serving onlookers.

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 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 in a bowl and hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or before port starts to reduce and undertake a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir before 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 into the sauce.