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mushroom sauce for chopped steak Skillet Chopped Steak MrFood.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do this 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 almost any mushroom you want, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant seen to reduce the chance of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable 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 perfectly through the mushrooms. This sauce is the perfect way to show an everyday meat and potatoes meal in a romantic dinner, and is also guaranteed 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 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 the large skillet over medium-high heat. Stir inside 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 as well as set aside.

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