The Best Creamy Mushroom Sauce For Steaks

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mushroom cream sauce for pork steaks The Best Creamy Mushroom Sauce For Steaks Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine several varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and is shown to help regulate blood pressure. Mushrooms will also be full of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant known to help reduce the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal right into a romantic dinner, and is guaranteed to impress 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 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 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 from the skillet in a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and convey to some boil over high heat. Boil for six or seven minutes, or before 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 before the sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.