Recipes by Rachel Rappaport: Salisbury Steak Mushroom Gravy

Recipes by Rachel Rappaport: Salisbury Steak Mushroom Gravy Salisbury Steak with Mushroom Gravy on Closet Cooking best mushroom gravy for salisbury steak Smothered Salisbury Steak with Mushroom Onion Gravy Cant Stay Out of the Kitchen Salisbury Steak » Tide Thyme. Salisbury Steak with Mushroom Gravy on Closet Cooking Recipes by Rachel Rappaport: Salisbury Steak Mushroom Gravy

best mushroom gravy for salisbury steak Recipes by Rachel Rappaport: Salisbury Steak Mushroom Gravy Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and minerals along with flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant known to lessen the risk of prostate type of cancer.

Port wine is a sweet, red dessert wine obtainable 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 very well from the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal into a romantic dinner, and is also 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 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 inside 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 from the skillet in to a bowl and hang up aside.

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