My Recipe Collections: Easy to cook recipes your family will love.

My Recipe Collections: Easy to cook recipes your family will love. Steak Review The Glass House Restaurant Wickwoods Country Club mushroom and green peppercorn sauce for steak Steak with MushroomGreen Peppercorn Sauce Roasted Brussels Sprouts Potatoes Pepper Steak with PortWine Mushroom Sauce Recipe MyRecipes. Steak Review The Glass House Restaurant Wickwoods Country Club My Recipe Collections: Easy to cook recipes your family will love.

mushroom and green peppercorn sauce for steak My Recipe Collections: Easy to cook recipes your family will love. Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you wish, or combine a few varieties for a gourmet touch.

 

Mushrooms are full of vitamins and minerals along with flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant known to reduce the risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is the perfect way to show an everyday meat and potatoes meal in a romantic dinner, and is likely to impress your friends and relatives 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 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang up aside.

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