Mushroom, sauce, mustard Tarragon Pork Steaks with Mushroom Mustard Sauce Image 9

Mushroom, sauce, mustard Tarragon Pork Steaks with Mushroom Mustard Sauce Image 9 mushroom and mustard sauce for steak mushroom sauce for steak with mustard New York Steaks with Mustard and Mushrooms Filet Mignon with Mustard Mushrooms Recipes Barefoot Contessa. mushroom and mustard sauce for steak Mushroom, sauce, mustard Tarragon Pork Steaks with Mushroom Mustard Sauce Image 9

mushroom sauce for steak with mustard Mushroom, sauce, mustard Tarragon Pork Steaks with Mushroom Mustard Sauce Image 9 Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals and also flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant seen to help reduce the risk of cancer of prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a wonderful way to show a day to day meat and potatoes meal into a romantic dinner, and is likely to impress your invited 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 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 in a large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang up aside.

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