Sweet Savory Southern the kitchen adventures of a southern girl

Sweet Savory Southern the kitchen adventures of a southern girl Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52 mushroom sauce for steak tips Steaks with Bourbon Cream Mushroom Sauce Savory Spicerack Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52. Succulent Ribeye Steak with Mushroom Marsala Sauce Recipe on Food52 Sweet Savory Southern the kitchen adventures of a southern girl

mushroom sauce for steak tips Sweet Savory Southern the kitchen adventures of a southern girl Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 also in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine a number of varieties for the gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a robust antioxidant seen to help reduce potential risk of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to change a regular meat and potatoes meal in to a romantic dinner, and it is guaranteed to impress your 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 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, if your 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port begins to reduce and undertake 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 sauce thickens. Remove the skillet through the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in to the sauce.