Port Wine Mushroom Sauce

Drizzle this sauce over simple roast chicken, game, beef or vegetarian roasts and you have a gourmet meal. You can use one kind of mushroom or a blend of different varities. I like Shiitake mushrooms in this recipe. Remember the better quality wine and broth you use, the better the finished sauce.

• Ready In: 15 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 1  tablespoon butter
• 1 1⁄2 cups mushrooms, sliced
• 1  tablespoon flour
• 1⁄3 cup port wine
• 1⁄4 cup shallot, 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

Directions

1. In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
2. In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
3. Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
4. Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
5. Serve warm.