white mushroom sauce for steak

white mushroom sauce for steak Perfect Mushroom Tarragon Cream Sauce A Glug of Oil white mushroom sauce for steak recipe Pork with Mushroom Gravy Susie Bakers Kitchen TBone Steak With BaconMushroom Sauce Recipe Genius Kitchen. Perfect Mushroom Tarragon Cream Sauce A Glug of Oil white mushroom sauce for steak

white mushroom sauce for steak recipe white mushroom sauce for steak Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you want, or combine a few varieties for the gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant recognized to lessen the risk of cancer of prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a fantastic way to change an every day meat and potatoes meal in a romantic dinner, and it is certain to impress you and 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 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 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 and set aside.

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