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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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From Cooking Light. Serving size: 1/4 cup. Per serving: 69 calories, 0.2 g fat, 3.8 g protein, 0.5 g fiber, 8.4 g carb, 0 mg cholesterol. May use with beef, lamb, venison, or pork. Ingredients:
1 1/2 cups sliced shiitake mushroom caps |
1 tablespoon all-purpose flour |
1/3 cup port wine (or other sweet red wine) |
1/4 cup minced shallot |
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. Add mushrooms and flour to a bowl; toss well.
2. In a medium skillet, combine wine, shallots, and vinegar; bring to a boil, cook about 3 minutes or until thick.
3. Reduce heat to medium; add in broth, Worcestershire sauce, tomato paste, and rosemary; cook 1 minute.
4. Add mushroom mixture; cook 3 minutes, stirring constantly.
5. Stir in mustard.
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