30 Minute Dinners: Sirloin Steak with Mushroom Sauce Happy Mothering

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best mushroom sauce for steak recipe 30 Minute Dinners: Sirloin Steak with Mushroom Sauce Happy Mothering 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, and is also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are full of vitamins and minerals and also flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance and has been shown to help regulate blood pressure level. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant proven to help in reducing the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed 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 a wonderful way to show a regular meat and potatoes meal in a romantic dinner, which is 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 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 your 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 the 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 from the skillet right into a bowl and hang aside.

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