Steaks In Mushroom Cream Sauce Recipe Food.com

Steaks In Mushroom Cream Sauce Recipe Food.com Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites how to make mushroom cream sauce for steak Mushroom sauce 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes. Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Steaks In Mushroom Cream Sauce Recipe Food.com

how to make mushroom cream sauce for steak Steaks In Mushroom Cream Sauce Recipe Food.com Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do that 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 sort of mushroom you would like, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are full of selenium, a powerful antioxidant recognized to lessen potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine accessible 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 well by the mushrooms. This sauce is a brilliant way to show a regular meat and potatoes meal in a romantic dinner, which is likely to impress your guests if serving a large group.

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 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 realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet into a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce 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 within the mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir before the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back to the sauce.