Pepper Steak With PortWine Mushroom Sauce Recipe Food.com

Pepper Steak With PortWine Mushroom Sauce Recipe Food.com Beef Steak with Mushroom Pepper Sauce Algoa FM mushroom pepper sauce for steak Pepper Steak with Mushroom Sauce Mouthwatering Munchies Pepper Steak w/Cognac Cream Sauce Topped with Sauteed Mushrooms and Roasted Cherry Tomatoes . Beef Steak with Mushroom Pepper Sauce Algoa FM Pepper Steak With PortWine Mushroom Sauce Recipe Food.com

mushroom pepper sauce for steak Pepper Steak With PortWine Mushroom Sauce Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a strong antioxidant known to reduce the chance of cancer of prostate.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a brilliant way to change an every day meat and potatoes meal into a romantic dinner, and it is sure to impress you and your guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or 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 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 and set aside.

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