Port Wine Mushroom Sauce

Since I’ve been writing this food blog I have come accross some pretty scrumptious words to describe food.  Let’s start with this sauce and see just how many we can use to describe it; appetizing, delectable, delish, flavorful, lively, racy, sharp, spirited, stimulating, zesty….phew.  I’m out of breath.  But each one of these adjectives really do describe this great sauce.

Oh, I forgot one more.  Low calorie!  Yep, that’s right.  Only 69 calories for 1/4 of a cup.  But let’s put the brakes on just a little.  I just had to add a teaspoon of butter for a more silky finish.  So those butter calories have not been included in that calorie count.  But I’m sure a teaspoon doesn’t add a whole lot of calories, right?!

I pan seared a fillet Mignon and finished it off in the oven.  You can prepare any kind of steak and cook it any method and top it off with this delicious sauce, and you don’t need to feel guilty eating it.

Once everything is measured out everything comes together very quickly.  You won’t see the little itty bitty teaspoon of butter here because I decided at the last minute to add it.

Toss 1 tablespoon of flour to the thinly sliced shiitake mushrooms.  Set aside.

In a skillet combine the wine, shallots and balsamic vinegar.  Bring to a boil and cook for 3 minutes.  It should become slightly thicker.

Reduce your heat to medium.  Add the beef broth, Worcestershire sauce and tomato paste.  Cook for 1 minute.

Add the mushroom mixture and cook for 3 minutes, stirring constantly.

Look how nice and thick it gets.  Oh yea, that’s what I’m talking about.

Now add the mustard, and if you will, the butter.  This can even be made in the morning and just heated up right before you are ready to serve.

Guilt free eating is great!

Port Wine Mushroom Sauce
From Cooking Light

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port wine sauce
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire Sauce
1 teaspoon tomato paste
1/2 teaspoon Dijon mustard
1 teaspoon butter (optional)

Combine mushrooms and flour in a bowl, toss and set aside.

Combine the wine, shallots, and balsamic vinegar in a skillet.  Bring to a boil, cook until thick (about 3 minutes).

Reduce heat to medium.  Add broth, Worcestershire, and tomato paste; cook 1 minute.  Add mushroom mixture, and cook 3 minutes, stirring constantly.

Stir in mustard and butter.  Yield 1 cup (serving size; 1/4 cup).


One Comment

  1. Oh dear, God. Please make a note, Melissa. Add this dish to next years menu for our Sonoma trip. Please.

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