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If you're looking for a sophisticated addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as 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 number of varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and therefore are filled with selenium, an effective antioxidant recognized to help in reducing the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine accessible 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 adequately through the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal into a romantic dinner, which is certain to impress your invited guests if serving a crowd.

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 the large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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