Steak with tarragon and mushroom sauce The Happy Foodie

Steak with tarragon and mushroom sauce The Happy Foodie Cooking Weekends: Mushroom Red Wine Sauce quick and easy mushroom sauce for steak Easy Mushroom Sauce COOKTORIA Flank Steak with Mushroom Sauce Recipe Allrecipes.com. Cooking Weekends: Mushroom Red Wine Sauce Steak with tarragon and mushroom sauce The Happy Foodie

quick and easy mushroom sauce for steak Steak with tarragon and mushroom sauce The Happy Foodie Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant proven to help reduce the chance of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to make a regular meat and potatoes meal in to a romantic dinner, and is likely to impress your guests if serving onlookers.

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, in case 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 the 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 from the skillet in a bowl as well as set aside.

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