PanSeared Steaks with PortMushroom Sauce THE CLASSICAL KITCHEN

PanSeared Steaks with PortMushroom Sauce THE CLASSICAL KITCHEN Top a Steak Just Like Fancy Restaurants • Steamy Kitchen Recipes how to make mushroom sauce for beef steak Mushroom Gravy Sauce: Recipe: How to Make: for Steak: w/Red Wine: Di KometaDishin With Di Rec 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes. Top a Steak Just Like Fancy Restaurants • Steamy Kitchen Recipes PanSeared Steaks with PortMushroom Sauce THE CLASSICAL KITCHEN

how to make mushroom sauce for beef steak PanSeared Steaks with PortMushroom Sauce THE CLASSICAL KITCHEN Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 is also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you would like, or combine several varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and minerals and also flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance can help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are filled with selenium, a powerful antioxidant seen to help reduce potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to show a regular meat and potatoes meal right into a romantic dinner, and is sure to impress you and your guests 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 a 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 from the skillet into a bowl and set aside.

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