The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce

The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce caramelized onion and mushroom sauce for steak The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce. The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce

caramelized onion and mushroom sauce for steak The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a powerful antioxidant recognized to lessen the risk of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a fantastic way to turn an every day meat and potatoes meal in a romantic dinner, and it is sure to impress your friends and relatives 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 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 shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or until the port starts to reduce and accept a syrup-like quality. Whisk in 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 the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.