The Kosher Gourmet: PHILLY CHEESE STEAKS hold the steak!

The Kosher Gourmet: PHILLY CHEESE STEAKS hold the steak! Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network mushroom sauce for steak with philadelphia Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Grilled Steaks with Mushroom Sauce Recipe Taste of Home. Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network The Kosher Gourmet: PHILLY CHEESE STEAKS hold the steak!

mushroom sauce for steak with philadelphia The Kosher Gourmet: PHILLY CHEESE STEAKS hold the steak! Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 is also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a few varieties for the gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium like a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant seen to help in reducing the potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a brilliant way to show a day to day meat and potatoes meal in a romantic dinner, which is likely 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 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 a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang up aside.

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