Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes

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dark mushroom sauce for steak Steak with Creamy Mushroom Peppercorn Sauce Slimming World recipes Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you would like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and therefore are packed with selenium, an effective antioxidant recognized to help in reducing the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal in a romantic dinner, which is guaranteed to impress you and 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 even 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 within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet right into a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or before port begins 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 sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.