Optimum Recipe: Flank Steak with Shiitake Mushrooms Optimum Health Solutions

Optimum Recipe: Flank Steak with Shiitake Mushrooms Optimum Health Solutions Shell Steak with Shiitake Mushroom Sauce Recipe Martha Stewart shiitake mushroom sauce for steak Grilled Shiitake Mushrooms Homegrown Foods Peppered Steak with Shiitake Mushroom Sauce Recipe from Price Chopper. Shell Steak with Shiitake Mushroom Sauce Recipe Martha Stewart Optimum Recipe: Flank Steak with Shiitake Mushrooms Optimum Health Solutions

shiitake mushroom sauce for steak Optimum Recipe: Flank Steak with Shiitake Mushrooms Optimum Health Solutions Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are full of selenium, a robust antioxidant recognized to help in reducing the risk of prostate cancer.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal into a romantic dinner, and is also likely to impress your friends and relatives 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 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 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 in the large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang aside.

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