MUSTARDPEPPERCORN SEARED STEAK WITH MUSHROOM SAUCE

MUSTARDPEPPERCORN SEARED STEAK WITH MUSHROOM SAUCE Pork Chops With Creamy Dijon and Bacon Sauce Recipe mushroom sauce for steak with mustard 11 Better For You Christmas Dinner Dishes MUSHROOM SAUCE This sauce is very tasty and is nice served over chicken breasts, hamburger . Pork Chops With Creamy Dijon and Bacon Sauce Recipe MUSTARDPEPPERCORN SEARED STEAK WITH MUSHROOM SAUCE

mushroom sauce for steak with mustard MUSTARDPEPPERCORN SEARED STEAK WITH MUSHROOM SAUCE Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine a number of varieties for the gourmet touch.

 

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

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a fantastic way to change an every day meat and potatoes meal into a romantic dinner, which is guaranteed to impress your friends and relatives 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 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, in case 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

Pour the port in 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 begins to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.