Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack

Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack 1000+ images about Beef Steak on Pinterest Steaks, Beef and Red wines mushroom and sour cream sauce for steak Mushroom Sauce With Sour Cream To Add To Stakes Mushrooms in Sour Cream Sauce AllFreeCopycatRecipes.com. 1000+ images about Beef Steak on Pinterest Steaks, Beef and Red wines Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack

mushroom and sour cream sauce for steak Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 equally 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 couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, a powerful antioxidant known to help in reducing potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible 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 adequately with the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal in a romantic dinner, and is sure to impress you and your guests 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 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, 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl as well as set aside.

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