Steak Stroganoff Wednesday Night Cafe

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mushroom sauce for steak using sour cream Steak Stroganoff Wednesday Night Cafe Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients in addition to flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant known to help reduce the potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available 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 adequately from the mushrooms. This sauce is a wonderful way to turn a regular meat and potatoes meal in to a romantic dinner, and it is likely 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, 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 very large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl as well as set aside.

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