Steak with a Peppercorn, Mushroom, and Brandy Sauce Love the Kitchen

Steak with a Peppercorn, Mushroom, and Brandy Sauce Love the Kitchen Grilled Rib Eyes with Mushrooms and Fish Sauce Recipe Grace Parisi Food Wine japanese mushroom sauce for steak TBone Steak With BaconMushroom Sauce Recipe Genius Kitchen Japanese Hamburger Steak with Mushroom Sauce Recipe by cookpad.japan Cookpad. Grilled Rib Eyes with Mushrooms and Fish Sauce Recipe Grace Parisi Food Wine Steak with a Peppercorn, Mushroom, and Brandy Sauce Love the Kitchen

japanese mushroom sauce for steak Steak with a Peppercorn, Mushroom, and Brandy Sauce Love the Kitchen Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 is also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant seen to help reduce the risk of prostate type of cancer.

Port vino is a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well through the mushrooms. This sauce is the perfect way to show an everyday meat and potatoes meal in a romantic dinner, and is also sure to impress your invited guests 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 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 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 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 from the skillet in to a bowl and hang up aside.

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