Port-Wine Mushroom Sauce

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.

 

This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce

Yield: 1 cup (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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

  1. Combine mushrooms and flour in a bowl; toss well.
  2. 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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