Jamie Oliver’s Portobello Mushrooms Stuffed with Taleggio in Fresh Tomato and Basil Sauce

Jamie Oliver’s Portobello Mushrooms Stuffed with Taleggio in Fresh Tomato and Basil Sauce Steaks, Green beans and Jamie oliver on Pinterest mushroom sauce for steak jamie oliver 15 Minute Meals Network Ten Steak and balsamicglazed mushrooms Jamie Oliver Recipe Flickr. Steaks, Green beans and Jamie oliver on Pinterest Jamie Oliver’s Portobello Mushrooms Stuffed with Taleggio in Fresh Tomato and Basil Sauce

mushroom sauce for steak jamie oliver Jamie Oliver’s Portobello Mushrooms Stuffed with Taleggio in Fresh Tomato and Basil Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins in addition to flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure level. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant proven to help reduce potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to show a regular meat and potatoes meal right into a romantic dinner, and is also certain to impress your friends and relatives 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 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, 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 shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang 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 before the port starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.