15Minutes Mushroom Sauce for Steaks and Mashed Potatoes

15Minutes Mushroom Sauce for Steaks and Mashed Potatoes 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes mushroom sauce for steak milk 1000+ ideas about Mushroom Sauce on Pinterest Creamy Mushroom Sauce, Creamy Mushrooms and Steaks Salisbury Steak With Mushroom Brown Gravy Recipe Serious Eats. 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes

mushroom sauce for steak milk 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of vitamins and minerals in addition to flavor. One portobello mushroom has just as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms will also be full of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant seen to help reduce the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable 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 well with the mushrooms. This sauce is a brilliant way to make an everyday meat and potatoes meal in a romantic dinner, and is also guaranteed to impress your friends and relatives 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 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 in a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet through 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.