Steaks with Mushroom Sauce Recipe Taste of Home

Steaks with Mushroom Sauce Recipe Taste of Home Steak with mushroom sauce Legendary Recipes recipe for mushroom sauce to go with steak Australian Mushrooms Steak with Mushroom Sauce Rump steak with mushroom sauce and baby potatoes. Steak with mushroom sauce Legendary Recipes Steaks with Mushroom Sauce Recipe Taste of Home

recipe for mushroom sauce to go with steak Steaks with Mushroom Sauce Recipe Taste of Home Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a number of varieties for a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins in addition to flavor. One portobello mushroom has just as much potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure levels. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust 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 useful for cooking, it adds a deep, complex flavor, perfectly fitted to 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 to a romantic dinner, which is guaranteed 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 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 inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang 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 until the port starts to reduce and take on a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet from 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 to the sauce.