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mushroom steak sauce recipe worcestershire Mushroom and Worcestershire Sauce Glaze for Steak Recipe Food Network Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and minerals and also flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are packed with selenium, a robust antioxidant seen to reduce potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When employed for 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 a brilliant way to change an every day meat and potatoes meal in to a romantic dinner, and is guaranteed to impress your guests if serving an audience.

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, 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and produce to a 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 inside the mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in the sauce.