Salisbury Steak With Mushroom Gravy Recipe Genius Kitchen

Salisbury Steak With Mushroom Gravy Recipe Genius Kitchen Salisbury Steak with Mushroom Gravy Recipe SimplyRecipes.com best mushroom gravy for salisbury steak Salisbury Steak with Mushroom Gravy on Closet Cooking Salisbury Steak with Mushroom Gravy RecipeTin Eats. Salisbury Steak with Mushroom Gravy Recipe SimplyRecipes.com Salisbury Steak With Mushroom Gravy Recipe Genius Kitchen

best mushroom gravy for salisbury steak Salisbury Steak With Mushroom Gravy Recipe Genius Kitchen Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant seen to lessen potential risk of prostate cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal into a romantic dinner, and it is certain to impress your invited guests if serving onlookers.

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 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 the skillet in a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or prior to the port actually 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 within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.