Ingredients for Port Wine Mushroom Sauce
- 2 tablespoons butter
- 8 ounces mushrooms (shiitake, cremini, or a mix), sliced
- 2 tablespoons all-purpose flour
- Port Wine
- Shallot
- Balsamic Vinegar
- Beef Broth
- Worcestershire Sauce
- 1 tablespoon tomato paste
- Dried Rosemary
- Dijon Mustard
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How to Make Port Wine Mushroom Sauce
- Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 8 ounces of sliced mushrooms and sauté for 3-4 minutes, until softened. Stir in 2 tablespoons of flour and cook for 1 minute, stirring constantly, to create a roux.
- In a separate small saucepan, combine 1/2 cup of port wine, 2 minced shallots, and 1 tablespoon of balsamic vinegar. Bring to a boil over medium-high heat and reduce until slightly thickened, about 3 minutes.
- Reduce heat to medium. Add 1 cup of beef broth (or vegetable broth), 1 teaspoon Worcestershire sauce, 1 tablespoon tomato paste, and 1 teaspoon chopped rosemary. Simmer for 1 minute, stirring occasionally.
- Add the cooked mushroom mixture to the port wine reduction. Stir constantly and cook for another 3 minutes, until the sauce has thickened slightly.
- Stir in 1 tablespoon of Dijon mustard. Taste and adjust seasoning as needed (salt and pepper).
- Serve the Port Wine Mushroom Sauce warm over your favorite roast. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
12g
Fat
9g
Carbs
2g
