Salisbury Steaks with MushroomWine Sauce HowStuffWorks

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mushroom sauce for salisbury steak Salisbury Steaks with MushroomWine Sauce HowStuffWorks Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your 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 almost any mushroom you wish, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of vitamins and nutrients along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are packed with selenium, a powerful antioxidant seen to lessen the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available 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 adequately with the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal right into a romantic dinner, which is certain to impress your guests if serving a crowd.

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, 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 the 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 from the skillet right into a bowl and hang aside.

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