Recipe for Steak with stilton and mushroom sauce

Recipe for Steak with stilton and mushroom sauce Recipe for Steak with stilton and mushroom sauce mushroom sauce for steak with creme fraichemushroom sauce for steak without cream How to Make Mushroom Sauce Without Cream Chicken with cream sauce and mushrooms. Recipe for Steak with stilton and mushroom sauce Recipe for Steak with stilton and mushroom sauce

mushroom sauce for steak with creme fraichemushroom sauce for steak without cream Recipe for Steak with stilton and mushroom sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure level. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and so are full of selenium, an effective antioxidant seen to lessen the chance of prostate cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal into a romantic dinner, which is guaranteed to impress you and your guests if serving an audience.

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 in a large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and set aside.

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