Julia Child’s Chicken Breasts with Mushrooms and White Wine Cream Sauce ~ WARNING: If you make

Julia Child’s Chicken Breasts with Mushrooms and White Wine Cream Sauce ~ WARNING: If you make Simple red wine mushroom sauce recipe Julias Album creamy mushroom and white wine sauce for steak White Wine and Mushroom Cream Sauce Recipe Just A Pinch Recipes white wine mushroom cream sauce for steak. Simple red wine mushroom sauce recipe Julias Album Julia Child’s Chicken Breasts with Mushrooms and White Wine Cream Sauce ~ WARNING: If you make

creamy mushroom and white wine sauce for steak Julia Child’s Chicken Breasts with Mushrooms and White Wine Cream Sauce ~ WARNING: If you make Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins along with flavor. One portobello mushroom has as much potassium as a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure level. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and they are filled with selenium, a powerful antioxidant recognized to help reduce the risk of cancer of prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to make an everyday meat and potatoes meal into a romantic dinner, and it is certain to impress 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, 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 the large skillet over medium-high heat. Stir within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

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