Ranch Steak with Onions and Mushrooms

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If you're looking for a stylish addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant seen to reduce the chance of cancer of prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a wonderful way to turn an every day meat and potatoes meal right into a romantic dinner, which is guaranteed to impress your invited 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 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 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 in the 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 in to a bowl and set aside.

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