Shitake Wine Sauce

By ghinman

Ingredients

• 1 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1/2 lb. fresh shitake mushrooms, stems removed, caps thinly sliced
• 2 lg. shallots (4 oz.) finely chopped
• 1 1/2 cups, dry, red wine
• 1 1/4 cups, beef broth
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. Worcestershire sauce
• 2 tsp. cornstarch
• 1 Tbs. chopped, fresh thyme leaves

Preparation

Step 1

In a non-stick skillet over med. heat, melt the butter and add the oil. Add the shitakes, shallots, and a pinch each os salt and pepper. Cook, stirring, until softened, about 4 min. Add 1 cup of the wine and 3/4 cup of the beef broth and bring to a boil. Reduce the heat and simmer for 5 min., stirring often. Use a slotted spoon to transfer the mushrooms to a sm. bowl. Increase the heat to high and boil the wine mixture until redouced to 1/2 cup, 10-15 min. In a sm. bowl combine the soy sauce, Worcestershire and cornstarch. Stir well uontil the cornstarch has dissolved. Pour into the wine mixture along with the remaining 1/2 cup wine and 1/2 cup beef broth. Bring to a boil and simmer for 3 min. Return the mushrooms to the skillet along with the chopped thyme and boil for 1 min., stirring constantly, until the wine mixture has thickened. Remove from heat and serve. Store in a tightly covered container in the frig for up to 1 week.