Russian Meat Patties Kotleti with Wild Mushroom Sauce Vikalinka

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mushroom sauce for beef patty Russian Meat Patties Kotleti with Wild Mushroom Sauce Vikalinka Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do this 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 a number of varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and therefore are filled with selenium, a strong antioxidant recognized to reduce the risk of prostate cancer.

Port vino is a sweet, red dessert wine accessible 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 adequately from the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal in to a romantic dinner, and it is certain to impress your friends and relatives if serving onlookers.

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 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 in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

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