Mushroomglazed rump steak with shallots and roasted perlas – Recipes – Bite

Mushroomglazed rump steak with shallots and roasted perlas – Recipes – Bite Recipe: Pan Seared Steaks with a Shallot and Mushroom Sauce mushroom sauce for steak shallots Mushroomglazed rump steak with shallots and roasted perlas – Recipes – Bite Mushroomglazed rump steak with shallots and roasted perlas – Recipes – Bite. Recipe: Pan Seared Steaks with a Shallot and Mushroom Sauce Mushroomglazed rump steak with shallots and roasted perlas – Recipes – Bite

mushroom sauce for steak shallots Mushroomglazed rump steak with shallots and roasted perlas – Recipes – Bite Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a 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 almost any mushroom you wish, or combine a few varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms can also be full of B vitamins like riboflavin and niacin, and therefore are full of selenium, a powerful antioxidant known to lessen the risk of cancer of prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a fantastic way to change a regular meat and potatoes meal right into a romantic dinner, and it is certain to impress your friends and relatives 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 even 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 very large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and provide to some boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch in to the water, and whisk them to the boiling sauce. Stir before 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 to the sauce.