Steak With Creamy Chanterelle Sauce Recipe The Daring Gourmet

Steak With Creamy Chanterelle Sauce Recipe The Daring Gourmet A lighter beef stroganoff but youd never know it The Washington Post better homes and gardens steak mushroom sauce recipe Beef Tenderloin with Mushroom Sauce Southern Lady Magazine Popover Chicken Tarragon with Creamy Mushroom Sauce anotherfoodieblogger. A lighter beef stroganoff but youd never know it The Washington Post Steak With Creamy Chanterelle Sauce Recipe The Daring Gourmet

better homes and gardens steak mushroom sauce recipe Steak With Creamy Chanterelle Sauce Recipe The Daring Gourmet Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a few varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins and also flavor. One portobello mushroom has as much potassium as a banana; potassium plays a huge role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and are full of selenium, an effective antioxidant known to lessen the risk of prostate cancer.

Port wine is a sweet, red dessert wine accessible 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 well by the mushrooms. This sauce is a brilliant way to change a day to day meat and potatoes meal in to a romantic dinner, and is likely to impress your friends and relatives 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 perhaps 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 within the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet right into a bowl and hang aside.

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