Zutaten für Port Wine Mushroom Sauce
- Shiitake Mushroom Caps
- All Purpose Flour
- Port Wine
- Shallot
- Balsamic Vinegar
- Beef Broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato paste
- Dried Rosemary
- Dijon Mustard
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Zubereitung von Port Wine Mushroom Sauce
- In a medium bowl, combine 8 ounces cremini mushrooms, finely chopped, and 2 tablespoons all-purpose flour. Toss until mushrooms are evenly coated.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup finely chopped shallots and cook until softened, about 3 minutes.
- Add 1/2 cup ruby port wine and 1 tablespoon red wine vinegar to the skillet. Bring to a boil, then reduce heat and simmer for 3-5 minutes, or until slightly thickened.
- Stir in 1 cup low-sodium chicken broth, 1 teaspoon Worcestershire sauce, 1 tablespoon tomato paste, and 1 teaspoon fresh rosemary. Cook for 1 minute.
- Add the mushroom and flour mixture to the skillet. Cook for 3-5 minutes, stirring constantly, until the sauce has thickened and the mushrooms are tender.
- Stir in 1 tablespoon Dijon mustard and season to taste with salt and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
16g
Fat
0g
Carbs
4g
