Port-Wine Mushroom Sauce
This sauce is excellent served on barbecued steak
Cooking Light April 2000 Issue, page 142
Serves 4
3 1/2 ounces fresh shitake mushrooms sliced
1 tablespoon all-purpose flour
1/3 cup port wine
1/4 cup shallots -- minced
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. Sir in mustard.
Yield 1 cup, serving size 1/4 cup
Calories 69 (3% from fat), fat 0.2 g, fiber 0.5g Points = 1
Julia's Notes
* I crushed the rosemary
** I put the mushrooms and flour in a large ziploc bag and tossed, get much better coverage that way.
|