Smothered cream of mushroom Hamburger steak Recipe by SassySOMMER1 Cookpad

Smothered cream of mushroom Hamburger steak Recipe by SassySOMMER1 Cookpad Burger Elegance With Mushroom Sauce Recipe Food.com mushroom sauce recipe for burger steak 30 Minute Meals Recipe on Closet Cooking Hamburger Steaks With Mushroomonion Gravy Recipe Just A Pinch. Burger Elegance With Mushroom Sauce Recipe Food.com Smothered cream of mushroom Hamburger steak Recipe by SassySOMMER1 Cookpad

mushroom sauce recipe for burger steak Smothered cream of mushroom Hamburger steak Recipe by SassySOMMER1 Cookpad Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with minerals and vitamins as well as flavor. One portobello mushroom has all the potassium like a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms may also be full of B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant seen to help in reducing the potential risk of prostate cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for 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 wonderful way to turn an everyday meat and potatoes meal in to a romantic dinner, which is sure to impress you and your guests if serving a large group.

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 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 inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl and set aside.

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