Quick steak mushroom stroganoff recipe BBC Good Food

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bbc food mushroom sauce for steak Quick steak mushroom stroganoff recipe BBC Good Food Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally as 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 vitamins and nutrients along with flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, a robust antioxidant recognized to help reduce potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine for sale 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 very well by the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal in to a romantic dinner, and is guaranteed to impress you and your guests 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 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 large skillet over medium-high heat. Stir within the shallots, and cook until realize 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 in the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or before port begins to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them in to the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.