cream of mushroom steak and rice

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creamy wild mushroom sauce for steak cream of mushroom steak and rice Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant proven to reduce the risk of prostate type of cancer.

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 worthy of finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a brilliant way to make an every day meat and potatoes meal in a romantic dinner, and it is guaranteed 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 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl as well as set aside.

Pour the port in the skillet, add the bay leaf if desired, and convey to your boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and handle 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 in the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.