Porterhouse Steak With Mushroom Sauce Recipe YouTube

Porterhouse Steak With Mushroom Sauce Recipe YouTube Easy Mushroom Sauce COOKTORIA mushroom steak sauce recipe youtube Easy Mushroom Sauce COOKTORIA Easy Mushroom Sauce COOKTORIA. Easy Mushroom Sauce COOKTORIA Porterhouse Steak With Mushroom Sauce Recipe YouTube

mushroom steak sauce recipe youtube Porterhouse Steak With Mushroom Sauce Recipe YouTube Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a 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 like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and so are full of selenium, a powerful antioxidant proven to reduce the chance of prostate type of cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal into a romantic dinner, and is also guaranteed to impress your 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 even 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and set aside.

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