Balsamic Reduction with Wild Mushrooms
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Step 1Bring 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.
Step 2Heat 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.
Cooking Tip: 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.
Step 3Meanwhile, 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.
Nutrition information per serving: 53.3 Calories; 22.5 Calories from fat; 2.5g Total Fat (0.9 g Saturated Fat; 1.3 g Monounsaturated Fat;) 4 mg Cholesterol; 84.2 mg Sodium; 4.1 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.9 g Protein; 0.2 mg Iron; 0.4 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 1.3 mcg Selenium; 3.2 mg Choline.