Steak with Creamy Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant proven to help reduce potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to change an every day meat and potatoes meal in to a romantic dinner, which 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 possibly 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 the 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 the large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang up aside.

Pour the port to 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 handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back into the sauce.