Comfort Food: Chicken of the Woods Mushroom quot;Fried Steakquot; Peaceful Dumpling Best 25+ Mushroom cream sauces ideas on Pinterest Chicken mushroom recipes, Pan seared chicken non dairy mushroom sauce for steak Cauliflower Steaks with Mushroom Gravy. Vegan Glutenfree Recipe Vegan Richa 1000+ ideas about Steak Stroganoff on Pinterest Crock Pot Steak, Steaks and Stroganoff Recipe. Best 25+ Mushroom cream sauces ideas on Pinterest Chicken mushroom recipes, Pan seared chicken Comfort Food: Chicken of the Woods Mushroom quot;Fried Steakquot; Peaceful Dumpling

non dairy mushroom sauce for steak Comfort Food: Chicken of the Woods Mushroom quot;Fried Steakquot; Peaceful Dumpling Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a few varieties to get a gourmet touch.

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant seen to lessen potential risk of cancer of prostate.

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Port wines are a sweet, red dessert wine obtainable 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 well with the mushrooms. This sauce is a fantastic way to turn a day to day meat and potatoes meal right into a romantic dinner, and is guaranteed to impress your guests if serving a crowd.

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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, 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 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 from the skillet into a bowl as well as set aside.

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