Steaks with Mushroom Cream Sauce Recipe Taste of Home

Steaks with Mushroom Cream Sauce Recipe Taste of Home Steak dinner for a party Mushroom Sauce Recipe mushroom sauce for steak using creme fraiche Steak with Mushroom And Brandy Sauce Creamy Mushroom Sauce SuperValu. Steak dinner for a party Mushroom Sauce Recipe Steaks with Mushroom Cream Sauce Recipe Taste of Home

mushroom sauce for steak using creme fraiche Steaks with Mushroom Cream Sauce Recipe Taste of Home 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, and is also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals along with flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant recognized to help reduce potential risk of prostate cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a brilliant way to show a regular meat and potatoes meal in a romantic dinner, and is likely to impress your guests 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 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 inside a large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

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