Seared Steak with MustardMushroom Sauce Recipe EatingWell

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mushroom sauce for steaks pakistan Seared Steak with MustardMushroom Sauce Recipe EatingWell Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of vitamins and minerals in addition to flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant proven to reduce potential risk of prostate cancer.

Port wines are a sweet, red dessert wine for sale 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 adequately by the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal into a romantic dinner, which is sure to impress you and 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 a 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 from the skillet right into a bowl and set aside.

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