Sauteed Portabella Mushrooms in a balsamic and butter sauce – Kitchen Belleicious

Sauteed Portabella Mushrooms in a balsamic and butter sauce – Kitchen Belleicious 25+ best ideas about Sauteed mushrooms on Pinterest Mushroom recipes, Garlic butter steak and sauteed mushroom sauce for steak Best Sauteed Mushrooms for Steak – with Garlic and Parsley Steakhouse Sautéed Mushrooms Plain Chicken. 25+ best ideas about Sauteed mushrooms on Pinterest Mushroom recipes, Garlic butter steak and Sauteed Portabella Mushrooms in a balsamic and butter sauce – Kitchen Belleicious

sauteed mushroom sauce for steak Sauteed Portabella Mushrooms in a balsamic and butter sauce – Kitchen Belleicious Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you'd like, or combine several varieties for the gourmet touch.

 

Mushrooms are rich in nutrients and vitamins as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate hypertension. Mushrooms will also be full of B vitamins like riboflavin and niacin, and so are filled with selenium, an effective antioxidant seen to lessen the risk of cancer of prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a brilliant way to make a day to day meat and potatoes meal in a romantic dinner, and is likely to impress your guests if serving onlookers.

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 your 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set aside.

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