Barrett’s Simple Red Wine Sauce Nummy Num Num

Barrett’s Simple Red Wine Sauce Nummy Num Num Rump Steak with Red Wine and Mushroom Sauce Whats for Dinner simple red wine mushroom steak sauce Jims Easy Mushroom Sauce For Steak Recipe Food.com Literal Cooking: Skirt Steak with RedWine Mushroom Sauce. Rump Steak with Red Wine and Mushroom Sauce Whats for Dinner Barrett’s Simple Red Wine Sauce Nummy Num Num

simple red wine mushroom steak sauce Barrett’s Simple Red Wine Sauce Nummy Num Num Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins in addition to flavor. One portobello mushroom has 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 they are packed with selenium, a powerful antioxidant recognized to help reduce the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a brilliant way to make a regular meat and potatoes meal right into a romantic dinner, and 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 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 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 a large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang up aside.

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