Best 25+ Steak pasta ideas on Pinterest Mushrooms recipes, Mushroom recipes and Garlic

Best 25+ Steak pasta ideas on Pinterest Mushrooms recipes, Mushroom recipes and Garlic Best 25+ Beef Wellington Sauce ideas on Pinterest What is beef wellington, Beef welington and creamy mushroom sauce for steak gordon ramsay Gordon Ramsays Steak Diane by Erin L Key Ingredient Gordon Ramsay Steak, Las Vegas NV Endo Edibles. Best 25+ Beef Wellington Sauce ideas on Pinterest What is beef wellington, Beef welington and Best 25+ Steak pasta ideas on Pinterest Mushrooms recipes, Mushroom recipes and Garlic

creamy mushroom sauce for steak gordon ramsay Best 25+ Steak pasta ideas on Pinterest Mushrooms recipes, Mushroom recipes and Garlic Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant known to help in reducing potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to change an everyday meat and potatoes meal in to a romantic dinner, which 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 possibly 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 very large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang up aside.

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