Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites

Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes how to do mushroom sauce for steak Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Easy Mushroom Sauce COOKTORIA. 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites

how to do mushroom sauce for steak Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition in your dinner menu, make this happen 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 type of mushroom you want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are abundant in minerals and vitamins as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant known to lessen the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to change a day to day meat and potatoes meal in to a romantic dinner, which is likely to impress your 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 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 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 a large skillet over medium-high heat. Stir in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and hang aside.

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