Salisbury Steak In Mushroom And Green Peppercorn Sauce Recipe Just A Pinch Recipes

Salisbury Steak In Mushroom And Green Peppercorn Sauce Recipe Just A Pinch Recipes 21 Ways You Know You Grew Up With German Parents Meat main dishes Pinterest Cream sauce mushroom and green peppercorn sauce for steak Thickcut ribeye with mushroom and green peppercorn sauce Woolworths TASTE Steak with a Green Peppercorn Sauce Whats Cooking Ella. 21 Ways You Know You Grew Up With German Parents Meat main dishes Pinterest Cream sauce Salisbury Steak In Mushroom And Green Peppercorn Sauce Recipe Just A Pinch Recipes

mushroom and green peppercorn sauce for steak Salisbury Steak In Mushroom And Green Peppercorn Sauce Recipe Just A Pinch Recipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to your dinner menu, do that 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 for a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals along with flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure levels. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are packed with selenium, a robust antioxidant proven to lessen the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a fantastic way to show an everyday meat and potatoes meal in a romantic dinner, and it is guaranteed 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 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 in 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 out of your skillet in to a bowl and set aside.

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