7 Ways to Cook With Mushrooms MyRecipes.com

7 Ways to Cook With Mushrooms MyRecipes.com Garlic Butter Steak Creamy Mushroom Sauce YouTube mushroom butter sauce for steaks fazya ♥ to be me: Steam vege beef steak with shitake oyster mushroom butter sauce Pan Seared Garlic Butter Steak Mushroom Cream Sauce recipequicks. Garlic Butter Steak Creamy Mushroom Sauce YouTube 7 Ways to Cook With Mushrooms MyRecipes.com

mushroom butter sauce for steaks 7 Ways to Cook With Mushrooms MyRecipes.com Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant seen to help in reducing the risk of prostate cancer.

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 suited to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is the perfect way to show an everyday meat and potatoes meal in to a romantic dinner, and is sure 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, 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 very 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 in a bowl as well as set aside.

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