BALSAMIC REDUCTION WITH WILD MUSHROOMS

Sauces --
 
  • Total Recipe Time: 40 to 45 minutes
  • Makes 1-1/3 cups.

INGREDIENTS

  1. 1/2 cup balsamic vinegar
  2. 1 tablespoon olive oil
  3. 4 ounces assorted wild mushrooms (such as baby portobello, shiitake and oyster), minced
  4. 4 teaspoons minced garlic
  5. 1/2 cup dry red wine
  6. 1 tablespoon cornstarch
  7. 1 can (14 to 14-1/2 ounces) ready-to-serve reduced sodium beef broth
  8. 1 tablespoon butter

INSTRUCTIONS FOR BALSAMIC REDUCTION WITH WILD MUSHROOMS

  1. Bring vinegar to a boil in small saucepan.  Reduce heat; simmer 8 to 9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy).  Remove from heat; cool. 
  2. Heat oil in large nonstick skillet over medium heat until hot.  Add mushrooms; cook and stir 5 to 8 minutes or until mushrooms are lightly browned.  Add garlic; cook and stir 2 minutes.  Add wine; cook 2 to 5 minutes or just until liquid has completely evaporated. 
  3. Meanwhile, dissolve cornstarch in broth.  Add broth mixture and balsamic reduction to skillet.  Bring to a boil.  Reduce heat; simmer 15 to 20 minutes or until mixture is reduced by one half.  Season with salt and pepper as desired.  Remove from heat; stir in butter until melted.  Serve immediately. 
  • Test Kitchen Tips
  • When reducing small amounts of liquid, such as the vinegar in step 1 and the wine in step 2, pay close attention to prevent the liquid from burning.
Comments (0)
Usage Guidelines.