Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes

Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites creamy garlic mushroom sauce for steak Steak With Reducedfat Creamy Mushroom Sauce Recipe Taste.com.au Steak with Garlic Mushroom Cream Sauce Easy Peasy Meals. Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes

creamy garlic mushroom sauce for steak Steak with Creamy Whiskey Mushroom Sauce • Steamy Kitchen Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated 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, and is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate hypertension. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, an effective antioxidant proven to help reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a fantastic way to make an everyday meat and potatoes meal right into a romantic dinner, and is sure to impress your invited 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, in case a 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

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