Elegant Port Wine Mushroom Sauce
If you’re looking for an elegant addition to the dinner menu of yours, attempt this quick recipe for port wine as well as best medicinal mushroom for menopause (www.seattleweekly.com) sauce. It adds a savory, advanced taste to beef steaks, and is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can work with any type of mushroom you wish, and put together a couple of varieties for a gourmet touch.
Mushrooms are rich in nutrients and vitamins in addition taste. One portobello mushroom has as a lot of potassium as a banana; potassium plays a vital part in cardiovascular health and is proven to help regulate blood pressure. Mushrooms will also be a great source of B vitamins as riboflavin and niacin, and are packed with selenium, an important antioxidant known for helping reduce the risk of prostate cancer.
Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it gives a strong, complicated flavor, perfectly suited to finer dining. In this particular sauce, it’s flavor is carried very well by the mushrooms. This particular sauce is the most suitable method to turn a regular beef and potatoes meal into a romantic dinner, and is guaranteed to impress the guests of yours if serving a crowd.
Three tablespoons butter
1/4 cup shallots, chopped fine
One pound of mushrooms, a combination or any variety, thoroughly cleaned and cut into bite-sized pieces
One cup port wine, any variety
One bay leaf (optional)
1/4 cup Dijon mustard
One 14-ounce could beef broth (or maybe vegetable broth, if a lighter flavor is desired)
One 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. Mix in the shallots, then cook until they start to soften. Add the mushrooms and go on baking until tender. Spoon the mushrooms from the skillet into a bowl and set 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 perhaps 7 minutes, and until the port begins to minimize and have a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into the water, and whisk them into the boiling sauce. Stir until the sauce thickens. Take away the skillet from the high temperature and whisk in the remaining 1 tablespoon butter, if desired, until it melts into the sauce. Stir the cooked mushrooms back in to the sauce.