Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites

Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites 1000+ images about Beef Steak on Pinterest Steaks, Beef and Red wines mushroom and sour cream sauce for steak 211 best Great Steaks images on Pinterest Beef recipes, Drink and Recipes Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack. 1000+ images about Beef Steak on Pinterest Steaks, Beef and Red wines Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites

mushroom and sour cream sauce for steak Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and minerals and also flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant seen to reduce the potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible 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 perfectly by the mushrooms. This sauce is a fantastic way to show an every day meat and potatoes meal into a romantic dinner, and is sure 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 in the large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set aside.

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