Mushroom, sherry grain mustard sauce BBC Good Food

Mushroom, sherry grain mustard sauce BBC Good Food Proper beef, ale mushroom pie recipe BBC Good Food mushroom sauce for steak gordon ramsay Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube Gordon Ramsay How to Prepare your Sauce for Steak Diane YouTube YouTube. Proper beef, ale mushroom pie recipe BBC Good Food Mushroom, sherry grain mustard sauce BBC Good Food

mushroom sauce 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 in 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 also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant recognized to help reduce potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a brilliant way to show a regular meat and potatoes meal right into a romantic dinner, and it is sure 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 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and convey 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 to the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet through the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.