Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network

Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network 10 Best Sauteed Mushrooms with Worcestershire Sauce Recipes mushroom steak sauce recipe worcestershire Mushroom Sauce For Broiled Or Grilled Steaks Recipe Food.com FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub. 10 Best Sauteed Mushrooms with Worcestershire Sauce Recipes Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network

mushroom steak sauce recipe worcestershire Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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 it is just like 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 along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant seen to help in reducing the chance of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal right into a romantic dinner, and it is certain to impress your guests 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 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 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 the skillet right into a bowl and set aside.

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