The Vegan Chronicle: Beef with Mushroom Gravy

The Vegan Chronicle: Beef with Mushroom Gravy The Vegan Chronicle: Beef with Mushroom Gravy mushroom sauce for steak sour cream One Pot Beef Stroganoff The Recipe Critic Patrick and Gina Neely : Food Network Food Network. The Vegan Chronicle: Beef with Mushroom Gravy The Vegan Chronicle: Beef with Mushroom Gravy

mushroom sauce for steak sour cream The Vegan Chronicle: Beef with Mushroom Gravy Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, do that 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 any sort of mushroom you want, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals and also flavor. One portobello mushroom has just as much potassium like a banana; potassium plays an important role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are loaded with selenium, a powerful antioxidant proven to reduce the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale 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 from the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal into a romantic dinner, which is likely to impress your invited 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 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, in case a 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl as well as set aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to your 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 in the mustard and broth. Dissolve the cornstarch into the water, and whisk them to the boiling sauce. Stir before sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in to the sauce.