Steakhouse Onions and Mushrooms in Red Wine Sauce

Steakhouse Onions and Mushrooms in Red Wine Sauce Steak With Red Wine Mushroom Sauce Recipe SELF red wine mushroom and onion sauce for steak Steak with Burgundy Mushroom Sauce The Pioneer Woman Beef Fillet with Mushroom and Red Wine Sauce Christines Recipes: Easy Chinese Recipes . Steak With Red Wine Mushroom Sauce Recipe SELF Steakhouse Onions and Mushrooms in Red Wine Sauce

red wine mushroom and onion sauce for steak Steakhouse Onions and Mushrooms in Red Wine Sauce Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like 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 number of varieties for any gourmet touch.

 

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

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal in a romantic dinner, and is certain to impress your invited 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, 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 inside 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 into a bowl and hang 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 prior to the port begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.