The Cooking Academic: Steaks with Simple Mushroom Pan Sauce

The Cooking Academic: Steaks with Simple Mushroom Pan Sauce Easy Mushroom Sauce COOKTORIA easy to make mushroom sauce for steak Easy Mushroom Sauce COOKTORIA Easy Mushroom Sauce COOKTORIA. Easy Mushroom Sauce COOKTORIA The Cooking Academic: Steaks with Simple Mushroom Pan Sauce

easy to make mushroom sauce for steak The Cooking Academic: Steaks with Simple Mushroom Pan Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 it is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you would like, or combine several varieties for the gourmet touch.

 

Mushrooms are rich in nutrients and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate hypertension. Mushrooms may also be full of B vitamins like riboflavin and niacin, and they are packed with selenium, an effective antioxidant proven to lessen potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is the perfect way to show a day to day 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 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, 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 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 from the skillet right into a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and convey to your boil over high heat. Boil for six or seven minutes, or before the port starts to reduce and take on a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch to the water, and whisk them into 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 into the sauce.