Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box

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how to make brown mushroom sauce for steak Steak with Mushroom, Sherry and Grain Mustard Sauce KeepRecipes: Your Universal Recipe Box Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure. Mushrooms are also rich in B vitamins like riboflavin and niacin, and they are full of selenium, a strong antioxidant seen to help in reducing the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried well with the mushrooms. This sauce is a wonderful way to change a day to day meat and potatoes meal right into a romantic dinner, and it is likely to impress your invited 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 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 the large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in a bowl and hang 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 prior to the port actually starts to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet from your heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.