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 shallots
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:
Add mushrooms and flour to a bowl; toss well.
In a medium skillet, combine wine, shallots, and vinegar; bring to a boil, cook about 3 minutes or until thick.
Reduce heat to medium; add in broth, Worcestershire sauce, tomato paste, and rosemary; cook 1 minute.
Add mushroom mixture; cook 3 minutes, stirring constantly.
Stir in mustard.
Servings: 4
Time preparation: 30 min.
Time total: 37 min.