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mushroom sauce recipe for steak gordon ramsay Mushroom, sherry grain mustard sauce BBC Good Food Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are full of selenium, a strong antioxidant known to help reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal in to a romantic dinner, which 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 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 very large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang aside.

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