Time
prep 0:15
total 0:30
Ingredients
| 1-1/2 cup | shiitake mushrooms, hard stems removed and caps sliced | | 1 tbsp. | flour | | 1/3 cup | port wine | | 1/4 cup | minced shallots | | 1 tbsp. | balsamic vinegar | | 1 cup | beef broth | | 2 tsp. | Worchestershire sauce | | 1 tsp. | tomato paste | | 1/8 tsp. | crushed dried rosemary | | 1/2 tsp. | Dijon mustard |
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Instructions
Combine mushrooms and the flour in a small bowl and toss to coat. Combine the wine, shallots and vinegar in a medium pan. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worchestershire sauce, tomato paste and the rosemary; cook for 1 minute. Add mushroom mixture; cook for 3 minutes stirring constantly. Stir in Dijon mustard to finish.
Author's Comments
Try this on roasted chicken or pork loin or even steak. You can use any kind of mushroom. But I like it with Shiitake.
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