Steak With Mushroom Sauce OnePlatter

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mushroom sauce for beef steak Steak With Mushroom Sauce OnePlatter Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 also equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a number of varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance can help regulate hypertension. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and are loaded with selenium, a strong antioxidant recognized to help in reducing the chance of prostate type of cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal into a romantic dinner, and is also guaranteed 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 possibly 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 in a very large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . 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 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 actually starts to reduce and accept a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir until the sauce thickens. Remove the skillet through the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.