Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes

Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes The Best Creamy Mushroom Sauce For Steaks mushrooms in cream sauce for steak Steaks In Mushroom Cream Sauce Recipe Food.com Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites. The Best Creamy Mushroom Sauce For Steaks Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes

mushrooms in cream sauce for steak Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes Elegant Port Wine Mushroom Sauce

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, and it is 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 the gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate hypertension. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and therefore are full of selenium, a strong antioxidant seen to help in reducing potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal in to a romantic dinner, which is sure to impress your friends and relatives 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 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and set aside.

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