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If you're looking for an elegant addition for a dinner menu, do that 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'd like, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, a robust antioxidant seen to help in reducing potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine accessible 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 by the mushrooms. This sauce is the perfect way to make an everyday meat and potatoes meal into a romantic dinner, and is also guaranteed to impress you and your guests if serving onlookers.

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

Pour the port to the skillet, add the bay leaf if desired, and convey to some boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into 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 into the sauce. Stir the cooked mushrooms back in to the sauce.