Peppered steak with creamy mushroom sauce

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mushroom sauce for steak food fusion Peppered steak with creamy mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also 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 several varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are full of selenium, a strong antioxidant recognized to help in reducing potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a wonderful way to show a regular meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress your friends and relatives if serving onlookers.

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 inside a large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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