Port-Wine Mushroom Sauce

Port-Wine Mushroom Sauce Recipe
Photo: Randy Mayor
This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork.

 

Yield:

1 cup (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 69
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 8.4 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 367 mg
Calcium 14 mg

Ingredients

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard

Preparation

Combine mushrooms and flour in a bowl; toss well.

Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.

Marge Perry,

Cooking Light

April 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note