The recipe is close. There is too much vinegar (start with half of what the recipe calls for) and thickening did not go well; needed much longer cooking than called for and a bit more flour. I tried it again, doubling the flour and halving the vinegar. Better, but not amazing.
Port-Wine Mushroom Sauce
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.
This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce
More From Cooking Light
- Calories: 69
- Calories from fat: 3%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 3.8g
- Carbohydrate: 8.4g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 367mg
- Calcium: 14mg
- 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
- 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.
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