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 Ultimate Steak Sauce with Mushrooms and Caramelized Onions Portobello Mushroom Steaks with Caramelized Onions and Balsamic White Wine Jus Paperblog. 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 an elegant addition to 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant with minerals and vitamins in addition to flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant seen to help in reducing the chance of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal right into a romantic dinner, and it is sure to impress your friends and relatives 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 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 inside 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 from the skillet right into a bowl and hang aside.

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