Vegan Mushroom Pepper Steak ~ Veggie Inspired

Vegan Mushroom Pepper Steak ~ Veggie Inspired Steak au Poivre in a Creamy Mushroom Wine Sauce mushroom sauce pepper steak Pepper steak with mushroom brandy sauce Creamy Pepper Mushroom Steak Sauce Recipe E3 Meat Co.. Steak au Poivre in a Creamy Mushroom Wine Sauce Vegan Mushroom Pepper Steak ~ Veggie Inspired

mushroom sauce pepper steak Vegan Mushroom Pepper Steak ~ Veggie Inspired Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, an effective antioxidant known to reduce the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is the perfect way to turn a day to day meat and potatoes meal in a romantic dinner, which is certain to impress your 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 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl as well as set aside.

Pour the port in the skillet, add the bay leaf if desired, and bring to a 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 into the water, and whisk them into the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.