Steak with Creamy Mushroom Sauce

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mushroom sauce for over steak Steak with Creamy Mushroom Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with vitamins and minerals in addition to flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant known to help in reducing the potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is the perfect way to make an every day meat and potatoes meal in a romantic dinner, and is also likely to impress your guests if serving onlookers.

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 in the large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and bring to some boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and take on 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 through the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in to the sauce.