Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka

Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Mushroom Steak Pasta with Garlic Beer Cream Sauce The Beeroness mushroom sauce in steak Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites steak. Mushroom Steak Pasta with Garlic Beer Cream Sauce The Beeroness Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka

mushroom sauce in steak Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Vikalinka Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way 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 couple of varieties for the gourmet touch.

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and they are full of selenium, an effective antioxidant seen to help in reducing the potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a fantastic way to show a regular meat and potatoes meal in to a romantic dinner, and is sure 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 perhaps 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 the large skillet over medium-high heat. Stir within 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 hang up aside.

Pour the port to the skillet, add the bay leaf if desired, and produce to some boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them into 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 to the sauce. Stir the cooked mushrooms back to the sauce.