THE MARY BUFFET: Pan Roasted Rib Steaks with Porcini Rub and Bordelaise Sauce, Duck Fat Fries

THE MARY BUFFET: Pan Roasted Rib Steaks with Porcini Rub and Bordelaise Sauce, Duck Fat Fries Capital Grille Porcini Rubbed Delmonico Best Steak at Home! dried porcini mushroom sauce for steak Tonights Dinner: Wild Mushroom Agnolotti with Creamy TomatoPorcini Sauce Asparagus and Dried Mushrooms with Steak WizardRecipes. Capital Grille Porcini Rubbed Delmonico Best Steak at Home! THE MARY BUFFET: Pan Roasted Rib Steaks with Porcini Rub and Bordelaise Sauce, Duck Fat Fries

dried porcini mushroom sauce for steak THE MARY BUFFET: Pan Roasted Rib Steaks with Porcini Rub and Bordelaise Sauce, Duck Fat Fries Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant proven to reduce the risk of prostate cancer.

Port wine is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a wonderful way to show an every day meat and potatoes meal right into a romantic dinner, and it is likely to impress your invited 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 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 very 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 out from the skillet right into a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and convey to a boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and undertake a syrup-like quality. Whisk inside 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 in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back to the sauce.