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mushroom sauce for steaks recipe Sirloin Steak with Mushroom Sauce Salu Salo Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 sort of mushroom you wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms will also be full of B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant seen to help in reducing the potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a wonderful way to turn an everyday meat and potatoes meal in to a romantic dinner, and is guaranteed to impress you and your 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 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 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 the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and convey to some boil over high heat. Boil for six or seven minutes, or prior to the port actually starts to reduce and undertake a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them into 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 into the sauce. Stir the cooked mushrooms back in to the sauce.