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 What do you want for dinner tonight honey? My husbands most requested meal! Easy Peasy Pleasy caramelized onion and mushroom sauce for steak The Answer is Garlic: Grilled Steak with Thyme Red Wine Caramelized Onion and Mushroom Sauce Free Raised Strauss Brands. What do you want for dinner tonight honey? My husbands most requested meal! Easy Peasy Pleasy 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 for 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of minerals and vitamins along with flavor. One portobello mushroom has all the potassium being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant seen to help reduce the chance of cancer of the prostate.

Port vino is a sweet, red dessert wine available 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 perfectly through the mushrooms. This sauce is a brilliant way to change an everyday meat and potatoes meal in to a romantic dinner, and is likely to impress your friends and relatives if serving onlookers.

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 your 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 inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and set aside.

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