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If you're looking for an elegant addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and nutrients along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms can also be an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, an effective antioxidant proven to help in reducing the potential risk of cancer of the prostate.

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 very well by the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal in to a romantic dinner, and it is likely to impress you and 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 possibly 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 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 a large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl as well as set aside.

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