Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka

Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka mushroom sauce for pork steak Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Chicken Fried Steak With Mushroom Gravy Recipe Genius Kitchen. Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka

mushroom sauce for pork steak Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way 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 number of varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, a robust antioxidant recognized to help in reducing potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available 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 adequately by the mushrooms. This sauce is a brilliant way to turn a regular meat and potatoes meal in a romantic dinner, which is likely to impress your friends and relatives 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, in case 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl as well as set aside.

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