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mushroom dipping sauce for steak Steak Dinner Menu Cooking with Paula Deen Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and they are loaded with selenium, an effective antioxidant seen to lessen the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to change an everyday meat and potatoes meal in a romantic dinner, and it is likely to impress 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 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 inside 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 a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to your boil over high heat. Boil for six or seven minutes, or before the port actually starts to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to 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 to the sauce. Stir the cooked mushrooms back into the sauce.