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mushroom cream sauce for steak gordon ramsay Whole roasted cauliflower with red wine, shallots wheatberries recipe BBC Good Food Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, do this 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 any type of mushroom you would like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a strong antioxidant proven to help in reducing the risk of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal right into a romantic dinner, and is also guaranteed to impress your friends and relatives 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 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 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 from the skillet right into a bowl and hang aside.

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