Mediterranean baked chicken. Adapted recipe from Karen Martini on Better Homes and Gardens

Mediterranean baked chicken. Adapted recipe from Karen Martini on Better Homes and Gardens Steak with Spicy Balsamic Glaze Grandparents.com mushroom sauce steak better homes and gardens Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka. Steak with Spicy Balsamic Glaze Grandparents.com Mediterranean baked chicken. Adapted recipe from Karen Martini on Better Homes and Gardens

mushroom sauce steak better homes and gardens Mediterranean baked chicken. Adapted recipe from Karen Martini on Better Homes and Gardens Elegant Port Wine Mushroom Sauce

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 it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are loaded with selenium, a robust antioxidant proven to help in reducing the risk of prostate type of cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal into a romantic dinner, which is guaranteed to impress your invited 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 even 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 inside a large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and produce with a boil over high heat. Boil for six or seven minutes, or prior to the port starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to 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 to the sauce. Stir the cooked mushrooms back to the sauce.