Tofu steaks with Chinese broccoli in mushroom sauce CASA Veneracion

Tofu steaks with Chinese broccoli in mushroom sauce CASA Veneracion FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub better homes and gardens recipe steak and mushroom sauce Beef Tenderloin with Mushroom Sauce Southern Lady Magazine Popover Chicken Tarragon with Creamy Mushroom Sauce anotherfoodieblogger. FILLET WITH CREAMY MUSHROOM SAUCE Free Recipe Hub Tofu steaks with Chinese broccoli in mushroom sauce CASA Veneracion

better homes and gardens recipe steak and mushroom sauce Tofu steaks with Chinese broccoli in mushroom sauce CASA Veneracion Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for 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 any kind of mushroom you'd like, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are abundant with vitamins and nutrients and also flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health insurance and has been 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 recognized to help reduce the risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal right into a romantic dinner, and is also certain to impress you and your guests if serving a crowd.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang aside.

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