Skirt Steak With MushroomCream Pan Sauce Recipe Serious Eats

Skirt Steak With MushroomCream Pan Sauce Recipe Serious Eats white wine mushroom cream sauce for steak mushroom and white wine sauce for steak white wine mushroom cream sauce for steak Mushroom sauce. white wine mushroom cream sauce for steak Skirt Steak With MushroomCream Pan Sauce Recipe Serious Eats

mushroom and white wine sauce for steak Skirt Steak With MushroomCream Pan Sauce Recipe Serious Eats 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, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant with minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium being a banana; potassium plays a crucial role in cardiovascular health and can help regulate hypertension. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are packed with selenium, an effective antioxidant proven to reduce the risk of prostate type of cancer.

Port wine is a sweet, red dessert wine for sale 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 adequately from the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal right into a romantic dinner, and is certain to impress your guests if serving an audience.

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