Port-Wine Mushroom Sauce

11 Reviews
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Photo: Randy Mayor
Yield
1 cup (serving size: 1/4 cup)
By Marge Perry
April 2000
RECIPE BY Cooking Light

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.

 

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

Nutritional Information

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

How to Make It

Step 1

Combine mushrooms and flour in a bowl; toss well.

Step 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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Ratings & Reviews

LOVE IT

GwenFiner1
April 12, 2015
I read the reviews so I changed the amount of vinegar to 1/3 a table spoon. I used 3 table spoons of flour. I kept everything else just as described in recipe. The sauce is perfect and so good. I will use it again, Love it.

Springerrr's Review

kris2003
April 12, 2013
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.

yana18's Review

springhilllad
March 19, 2013
Was not crazy about this. Came out sour tasting... Used regular mushrooms and simmered longer then three minutes as well...

stellacorona's Review

Springerrr
January 02, 2013
this was tasty, served it with the classic beef tenderloin recipe. my shallots were chopped finely, but were still crunchy....so while i roasted the meat i put it in a mini crockpot and it softened them up. i will saute longer next time. used a sutter home sweet red wine. used a mix of shiitake, portabello, and white mushrooms, all diced small. doubled recipe as previously mentioned.

kris2003's Review

yana18
July 08, 2012
N/A

springhilllad's Review

marcycronin
June 24, 2012
Regular mushrooms, simmered for 20 minutes not 3. Excellent.

SKaubris's Review

eem338787
January 19, 2012
N/A

Charlotte59's Review

stellacorona
March 06, 2011
I only rate this a 5 if you take out the type of mushroom. I soaked them like the box said, but they were truly wonky and smelled awful. I had to fish them out at the last minute. Any other type would be fine. Maybe it was a bad batch. Having said that, the sauce was excellent and we are having it again tonight!

eem338787's Review

SKaubris
March 14, 2010
SO GOOD. Plate-licking good.

marcycronin's Review

Charlotte59
May 11, 2009
This sauce is so good I wish I had doubled the recipe. Two of us finished the it on broiled Flank steak. Definite saver to my recipe box. No alterations were necessary. I think any type of mushrooms will be good.