Jamie Oliver ribeye steak with white beans and mushrooms recipe – The Talent Zone

Jamie Oliver ribeye steak with white beans and mushrooms recipe – The Talent Zone 145 best Jamies 30 Minute Meals images on Pinterest Jamies italian, Jamie oliver and Meals best mushroom sauce for steak jamie oliver Jamies 30 Minute Meals UK 1x09 Steak Sarnie ShareTV porcini mushroom pasta jamie oliver. 145 best Jamies 30 Minute Meals images on Pinterest Jamies italian, Jamie oliver and Meals Jamie Oliver ribeye steak with white beans and mushrooms recipe – The Talent Zone

best mushroom sauce for steak jamie oliver Jamie Oliver ribeye steak with white beans and mushrooms recipe – The Talent Zone Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally 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 number of varieties for a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and so are packed with selenium, a strong antioxidant seen to reduce potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible 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 from the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal into a romantic dinner, and is sure 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 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 inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and set 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 prior to the port begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.