Mushroom-Port Wine Reduction Sauce
This is my variation on a “Port Wine Reduction Sauce. With the exception of breakfast cereal and perhaps a couple of other things, there is not much that is not improved by adding mushrooms, in my opinion. Especially when you are talking about doing something with slow moving cow parts!
◦ 2 ounces dried mushrooms (e.g. porcini, chantarelle)
◦ 8 ounces fresh mushrooms, sliced (we used oyster mushrooms)
◦ 1-1/2 cups beef broth
◦ 1 large shallot, finely chopped
◦ 1 clove garlic, finely chopped
◦ 3 tablespoons butter
◦ 1 tablespoon flour
◦ 1 cup tawny port
◦ 1/2 teaspoon Worcestershire sauce
◦ Salt and freshly ground black pepper
- Reconstitute the dried mushrooms by warming the beef broth in a microwave-safe bowl for 2-1/2 to 3 minutes on high.
- Stir in the dried mushrooms and set aside for 30 minutes.
- Once the mushrooms have rehydrated, strain the liquid into a separate bowl and, if necessary, cut them into bite-sized pieces.
- Melt the butter in a saucepan over medium heat. Add the shallots and garlic and sauté until fragrant, 2 minutes.
- Add the flour and continue cooking until the mixture turns pale golden in color, 3 to 4 minutes more. Transfer to a bowl and set aside.
- Add the port to the saucepan, increase the heat to medium-high and bring to boil. Cook for 5 minutes, then add the reserved mushroom liquid and bring to a rapid simmer.
- Stir in the shallot-flour mixture and continue cooking, stirring constantly, until the sauce starts to thicken, about 3 minutes.
- Add the Worcestershire, fresh and dried mushrooms and cook until the sauce reaches a thick, chunky consistency.
- Season to taste with salt and pepper and keep warm until ready to serve.