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mushroom steak sauce beef stock 17 Best images about ::glutenfree goodness:: on Pinterest Gluten free, Almond flour and Elegant Port Wine Mushroom Sauce

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

 

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

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 fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to change a regular meat and potatoes meal right into a romantic dinner, and it is certain to impress your friends and relatives if serving onlookers.

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 shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and convey to some boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them into 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 into the sauce.