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

 

Mushrooms are abundant in minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, a strong antioxidant seen to lessen potential risk of cancer of prostate.

Port wine 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 adequately by the mushrooms. This sauce is the perfect way to show a regular meat and potatoes meal right into a romantic dinner, and it is sure to impress your guests if serving a large group.

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 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 a very 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 right into a bowl and hang aside.

Pour the port in 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 the port begins to reduce and undertake a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.