The Low Carb Diabetic: Steak with Creamy Mushroom Sauce

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mushroom sauce with steak recipe The Low Carb Diabetic: Steak with Creamy Mushroom Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a couple of varieties for a gourmet touch.

 

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

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful 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 wonderful way to show an everyday meat and potatoes meal into a romantic dinner, and is also guaranteed to impress you and your guests 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 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set 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 prior to the port starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through 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.