Mrs. Ips Kitchen: TBone Steak with mushroom sauce and vegetables

Mrs. Ips Kitchen: TBone Steak with mushroom sauce and vegetables Loudspeakerrs photo for Sizzler mushroom sauce for t bone steak Pinot Noir Mushroom Reduction Sauce with Grilled TBone Steak SundaySupper Pinot Noir Mushroom Reduction Sauce with Grilled TBone Steak SundaySupper. Loudspeakerrs photo for Sizzler Mrs. Ips Kitchen: TBone Steak with mushroom sauce and vegetables

mushroom sauce for t bone steak Mrs. Ips Kitchen: TBone Steak with mushroom sauce and vegetables Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms are also full of B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant proven to reduce the chance of prostate type of cancer.

Port wines are 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 well by the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal right into a romantic dinner, and it is likely to impress your friends and relatives 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 your lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside 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 from the skillet into a bowl and hang up aside.

Pour the port in the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and handle 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 before sauce thickens. Remove the skillet from your heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.