Mushrooms with Port Wine
Mushrooms with Port Wine
1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoons all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
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 mustardCombine 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. Stir in mustard.
Yield: 1 cup, serving 1/4 cup
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