Stylish Port Wine Mushroom Sauce
If you are looking for an elegant addition to your dinner menu, do this easy recipe for port wine as well as mushroom sauce. It gives a savory, advanced flavor to beef steaks, and it is just as delicious ladled over pastas or perhaps vegetable sides like asparagus, broccoli, or maybe artichokes. You are able to use any sort of mushroom you wish, Discover page or mix a couple of varieties for a gourmet touch.
Mushrooms are full of nutrients and vitamins and even taste. One portobello mushroom has as a lot of potassium as a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate blood pressure. Mushrooms will also be an excellent source of B vitamins as riboflavin and niacin, and tend to be packed with selenium, an important antioxidant known to help reduce the risk of prostate cancer.
Port wine is a sweet, red dessert wine readily available in semi-dry and dry varieties. When used for cooking, it provides a strong, complicated taste, perfectly best for finer dining. In this particular sauce, it’s flavor is carried perfectly by the mushrooms. This sauce could be the best method to turn a regular beef and potatoes food right into a romantic dinner, and is certain to wow your guests if serving a crowd.
Elegant Port Wine Mushroom Sauce
Three tablespoons butter
1/4 glass shallots, chopped fine
One pound of mushrooms, a combination or any variety, thoroughly washed as well as cut into bite-sized pieces
One glass port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if a light flavor is desired)
One tablespoon cornstarch
2 tablespoons water
One tablespoon cold butter (optional; use for richer results)
Melt two tablespoons of butter in a major skillet over medium-high heat. Stir in the shallots, and cook until they begin to soften. Add the mushrooms and keep on cooking until tender. Spoon the mushrooms out of the skillet into a bowl and put aside.
Pour the port into the skillet, add the bay leaf if desired, as well as bring to a boil over high heat. Boil for six or 7 minutes, or until the port starts to minimize as well as take on a syrup like quality. Whisk in the mustard and broth. Dissolve the cornstarch into the water, then mix them into the boiling sauce. Stir until the sauce thickens. Take away the skillet from the heat and mix in the remaining 1 tablespoon butter, if desired, until it melts into the marinade. Stir the prepared mushrooms back into the sauce.
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