Steak With Burgundy Mushroom Sauce The Pioneer Woman Cabernet Mushroom Sauce House of Ara

Steak With Burgundy Mushroom Sauce The Pioneer Woman Cabernet Mushroom Sauce House of Ara Rib eye steak with black pepper gravy. Yum Yelp mushroom gravy for rib eye steak Grilled RibEye Steak with Garlic Mushroom Gravy 1mrecipes 48 best Steaks images on Pinterest Minute steaks, Steak and Steaks. Rib eye steak with black pepper gravy. Yum Yelp Steak With Burgundy Mushroom Sauce The Pioneer Woman Cabernet Mushroom Sauce House of Ara

mushroom gravy for rib eye steak Steak With Burgundy Mushroom Sauce The Pioneer Woman Cabernet Mushroom Sauce House of Ara Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, do that 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 would like, or combine a number of varieties for any 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 a huge role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a robust antioxidant proven to help in reducing the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is the perfect way to show a regular meat and potatoes meal in a romantic dinner, and is also sure to impress your friends and relatives 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 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 of the skillet in to a bowl and hang up aside.

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