Steak with creamy mushroom sauce recipe Food To Love

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mushroom sauce for pork steak Steak with creamy mushroom sauce recipe Food To Love Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also just as 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 as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant known to reduce the risk of cancer of prostate.

Port vino is a sweet, red dessert wine for sale 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 from the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal in to a romantic dinner, and is certain 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 perhaps 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 your 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 large skillet over medium-high heat. Stir within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl as well as set aside.

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