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mushroom sauce for pork steak Pork Steak Bake In Mushroom Sauce Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine several varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant proven to help in reducing potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal in to a romantic dinner, and it 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 the 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 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 in a bowl as well as set aside.

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