Mary Ellens Cooking Creations: Salisbury Steaks with Mushroom Gravy

Mary Ellens Cooking Creations: Salisbury Steaks with Mushroom Gravy Easy Salisbury Steak with Mushroom Gravy Bitz Giggles best mushroom gravy for salisbury steak Salisbury Steak with Mushroom Gravy RecipeTin Eats Salisbury Steak with Onion and Mushroom Gravy melissassouthernstylekitchen.com. Easy Salisbury Steak with Mushroom Gravy Bitz Giggles Mary Ellens Cooking Creations: Salisbury Steaks with Mushroom Gravy

best mushroom gravy for salisbury steak Mary Ellens Cooking Creations: Salisbury Steaks with Mushroom Gravy Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant seen to reduce the potential risk of prostate type of cancer.

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 with the mushrooms. This sauce is the perfect way to show an every day meat and potatoes meal in a romantic dinner, and is also certain to impress your invited 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 the 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 from the skillet into a bowl and set aside.

Pour the port in the skillet, add the bay leaf if desired, and provide to your boil over high heat. Boil for six or seven minutes, or prior to the port begins to reduce and take on 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 the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.