pat's Recipe

Portobello Sauce

Category: SAUCES/MARINADES

3 Tbsp port wine or beef broth
2 Tbsp chopped shallots
1 1/2 tsp balsamic vinegar
1/2 cup sliced baby portobello mushrooms
1 1/2 tsp all-purpose flour
1/2 cup beef broth
1 tsp Worcestershire sauce
1 tsp ketchup
1/8 tsp dried rosemary, crushed

In a saucepan, combine the wine or broth, shallots and vinegar. Bring to a boil; cook for 5 minutes or until thickened. Toss the mushrooms with flour; add to saucepan. Stir in the broth, Worcestershire sauce, ketchup and rosemary. Bring to a boil; cook and stir for 3-5 minutes or until mushrooms are tender.

yield: 2 servings