Steak with Creamy Mushroom Sauce

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

 

Mushrooms are full of vitamins and minerals in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are full of selenium, an effective antioxidant seen 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 useful 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 make an every day meat and potatoes meal into a romantic dinner, and it is sure to impress your guests if serving an audience.

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 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and convey to your boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch to the water, and whisk them into the boiling sauce. Stir before the 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 in the sauce.