Steak and balsamicglazed mushrooms Jamie Oliver Recipe Flickr

Steak and balsamicglazed mushrooms Jamie Oliver Recipe Flickr Salisbury Steak with Mushroom and Wine Sauce with mashed potatoes – Crazy Jamie mushroom sauce for steak jamie Steak with Burgundy Mushroom Sauce – Crazy Jamie Jamie Oliver steak and chips with green beans and mushroom sauce on Jamie Money Saving Meals . Salisbury Steak with Mushroom and Wine Sauce with mashed potatoes – Crazy Jamie Steak and balsamicglazed mushrooms Jamie Oliver Recipe Flickr

mushroom sauce for steak jamie Steak and balsamicglazed mushrooms Jamie Oliver Recipe Flickr Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, make this happen 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 wish, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients along with flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant proven to reduce the chance of cancer of prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to show an everyday meat and potatoes meal into a romantic dinner, which is sure to impress your friends and relatives 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 a very large skillet over medium-high heat. Stir inside 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 in to the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.