Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce Recipe on Closet Cooking

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mushroom peppercorn cream sauce for steak Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce Recipe on Closet Cooking 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 is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine several varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are full of selenium, an effective antioxidant known to lessen the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is the perfect way to turn an everyday meat and potatoes meal into a romantic dinner, which is sure to impress you and your 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 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 the large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and convey to a boil over high heat. Boil for six or seven minutes, or before port begins to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.