Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Marge Perry
Recipe by Cooking Light April 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
1 cup (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms and flour in a bowl; toss well.

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  • 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.

Nutrition Facts

69 calories; calories from fat 3%; fat 0.2g; poly fat 0.1g; protein 3.8g; carbohydrates 8.4g; fiber 0.5g; iron 1mg; sodium 367mg; calcium 14mg.
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