Jims Easy Mushroom Sauce For Steak Recipe Food.com

Jims Easy Mushroom Sauce For Steak Recipe Food.com Steak with Garlic Mushroom Cream Sauce Easy Peasy Meals mushroom sauce for steak easy recipe Salisbury Steak with Mushroom and Wine Sauce Recipe Food beef Pinterest Sauces, Wine Creamy mushroom sauce Simply Delicious. Steak with Garlic Mushroom Cream Sauce Easy Peasy Meals Jims Easy Mushroom Sauce For Steak Recipe Food.com

mushroom sauce for steak easy recipe Jims Easy Mushroom Sauce For Steak Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for 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 sort of mushroom you would like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure levels. Mushrooms will also be full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant seen to help reduce the chance of cancer of prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a brilliant way to change an everyday meat and potatoes meal in a romantic dinner, which is sure to impress you and 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 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 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 a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and set aside.

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