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                                                                  This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork. This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sliced shiitake mushroom cap
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/3 cup port wine
                                                                  • Yes No 1/4 cup minced shallot
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1 tsp tomato paste
                                                                  • Yes No 1/8 tsp rosemary leaves, dried
                                                                  • Yes No 1/2 tsp dijon mustard
                                                                  • Combine 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.
                                                                  Yields: 1cup (serving size: 1/4 cup)
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                                                                    Minute

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