Olive Vine @ Marina Square Bread of Life Bakery The Whimsical Palate

Olive Vine @ Marina Square Bread of Life Bakery The Whimsical Palate Garlic Chicken Steak with Garlic Mushroom Sauce – Faro In The Kitchen mushroom sauce for pork steak Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka. Garlic Chicken Steak with Garlic Mushroom Sauce – Faro In The Kitchen Olive Vine @ Marina Square Bread of Life Bakery The Whimsical Palate

mushroom sauce for pork steak Olive Vine @ Marina Square Bread of Life Bakery The Whimsical Palate Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it 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'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant known to help in reducing the chance of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal into a romantic dinner, and is certain to impress your invited 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl as well as set aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or before port starts to reduce and undertake 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 the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in to the sauce.