Easy Mushroom Sauce COOKTORIA

Easy Mushroom Sauce COOKTORIA Mushroom Sauce For Steak, Mushroom Sauce Recipe, Creamy Sauce by HUMA IN THE KITCHEN YouTube mushroom steak sauce recipe youtube Easy Mushroom Sauce COOKTORIA How To Cook The Perfect Steak with an easy low carb mushroom sauce. Mushroom Sauce For Steak, Mushroom Sauce Recipe, Creamy Sauce by HUMA IN THE KITCHEN YouTube Easy Mushroom Sauce COOKTORIA

mushroom steak sauce recipe youtube Easy Mushroom Sauce COOKTORIA 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, and 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 couple of varieties for the gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant recognized to help in reducing the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a brilliant way to turn an everyday meat and potatoes meal right into a romantic dinner, and is guaranteed to impress you and your guests if serving a large group.

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 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 in to a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or before port actually starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in the water, and whisk them in 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 to the sauce. Stir the cooked mushrooms back in the sauce.