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steak and mushroom sauce better homes and gardens Rib Eye Steak with Sauteed Mushrooms Recipe Rib eye steak, Beef recipes and Steak recipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, try this 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 sort of mushroom you wish, or combine a number of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant known to help reduce the chance of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal in a romantic dinner, and is also sure to impress your friends and relatives 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 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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang up aside.

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