Tasty Steak With Mushroom Sauce Recipe Quick Easy Recipes

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mushroom sauce with steak recipe Tasty Steak With Mushroom Sauce Recipe Quick Easy Recipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do that 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 any kind of mushroom you want, or combine a few varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant seen to help reduce the risk of prostate cancer.

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 suited to finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a fantastic way to make a day to day meat and potatoes meal in to a romantic dinner, and is also guaranteed to impress your friends and relatives if serving a crowd.

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 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 in the 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 from the skillet in a bowl and hang aside.

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