How to Make Mushroom Sauce Without Cream

How to Make Mushroom Sauce Without Cream Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com how to make pepper mushroom sauce for steak mushrooms and black pepper sauce YouTube Peppered steak with creamy mushroom sauce. Hanger Steak with Mushrooms and Red Wine Sauce recipe Epicurious.com How to Make Mushroom Sauce Without Cream

how to make pepper mushroom sauce for steak How to Make Mushroom Sauce Without Cream Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins and also flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure levels. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a robust antioxidant seen to help in reducing the chance of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried adequately with the mushrooms. This sauce is a brilliant way to show an everyday meat and potatoes meal right into a romantic dinner, and it is guaranteed to impress your guests 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, 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 inside 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 and set aside.

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