MushroomRed Wine Sauce Recipe Cooking Light

MushroomRed Wine Sauce Recipe Cooking Light Red wine reduction mushroom steak sauce from Mikes Table red wine mushroom sauce for steak Barrett’s Simple Red Wine Sauce Nummy Num Num Steak with Quick Mushroom Red Wine Sauce The KetoDiet Blog. Red wine reduction mushroom steak sauce from Mikes Table MushroomRed Wine Sauce Recipe Cooking Light

red wine mushroom sauce for steak MushroomRed Wine Sauce Recipe Cooking Light Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and so are packed with selenium, an effective antioxidant proven to help in reducing the chance of prostate cancer.

Port wine is a sweet, red dessert wine available 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 adequately with the mushrooms. This sauce is a brilliant way to show a day to day meat and potatoes meal right into a romantic dinner, and it is certain 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 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 your lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang up aside.

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