Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network

Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network Rib Eye Steaks With Mushroom Sauce – Do Cooks At Home mushroom sauce for ribeye steak Rib Eye Steaks With Mushroom Sauce – Do Cooks At Home Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52. Rib Eye Steaks With Mushroom Sauce – Do Cooks At Home Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network

mushroom sauce for ribeye steak Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and minerals as well as flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant known to help reduce the chance of cancer of prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is a brilliant way to show an everyday meat and potatoes meal in a romantic dinner, and it is likely to impress your guests if serving a crowd.

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 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 from the skillet in to a bowl and hang up 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 accept a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them to 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 in to the sauce. Stir the cooked mushrooms back in to the sauce.