Australian Mushrooms Steak with Mushroom Sauce

Australian Mushrooms Steak with Mushroom Sauce Steak with tarragon and mushroom sauce The Happy Foodie simple mushroom sauce recipe for steak Slow Cooker Melt in Your Mouth Cube Steak and Gravy Tasty Kitchen: A Happy Recipe Community! A Simple Keto Recipe – Steak and Keto Mushroom Sauce – Ketogenic Endurance. Steak with tarragon and mushroom sauce The Happy Foodie Australian Mushrooms Steak with Mushroom Sauce

simple mushroom sauce recipe for steak Australian Mushrooms Steak with Mushroom Sauce 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 just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a number of varieties for the gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure levels. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, a strong antioxidant seen to help reduce the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a brilliant way to turn an every day meat and potatoes meal in a romantic dinner, and is guaranteed to impress your friends and relatives if serving an audience.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 the large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl as well as set aside.

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