Port Wine Mushroom Sauce
Source of Recipe
Cooking Light
List of Ingredients
1 1/2 cups sliced shittake mushroom caps
1 Tablespoon all purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 Tablespoon balsamic vinagar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried Rosemary
1/2 teaspoon Dijon Mustard
Note: Mushrooms 1 1/2 cups = 3 1/2 oz
-- (I use any kind of fresh mushrooms I have available and they taste just fine to me.)
Recipe
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1.) Combine mushrooms and flour in a bowl, and toss well.
2.) combine wine, shallots, and vinegar in a medium skillet. bring to a boil; cook until thick, reducing liquid, by cooking about 3 minutes until thick and syrupy.
3.) reduce heat to medium. Add broth, worcestershire sauce, tomato paste, and Rosemary; cook 1 minute.
4.) Add mushroom mixture; cook 3 minutes, stirring constantly. stir in Mustard.
Yield: 1 cup ( serving size 1/4 cup.)
This deeply flavored brown sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat free, another plus.
Try it with Beef, Lamb, Venison, or Pork.
The Mushrooms are tossed with flour which helps thicken the sauce. Stick with Port wine if possible otherwise use Red grape juice, it won't change the flavor.
Yield:
"1 cup"
Per serving: 26 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 3g Carbohydrate; 0mg Cholesterol; 364mg Sodium
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