Steak with reducedfat creamy mushroom sauce

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mushrooms in cream sauce for steak Steak with reducedfat creamy mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a few varieties to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins along with flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and are loaded with selenium, an effective antioxidant recognized to lessen potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well by the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal into a romantic dinner, and it is certain to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet into a bowl as well as set aside.

Pour the port into the skillet, add the bay leaf if desired, and convey to a boil over high heat. Boil for six or seven minutes, or prior to the port actually starts to reduce and undertake 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 from 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.