Balsamic Reduction with Wild Mushrooms

Name: Balsamic Reduction with Wild Mushrooms
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: balsamic vinegar; olive oil; shiitake mushrooms; garlic; dry red wine; cornstarch; beef broth; butter

This balsamic reduction with wild mushrooms sauce is the perfect topping to any steak.

Cook Time: 45 Minutes

Servings: 10

Ingredients: 8

Cook Mode

Ingredients

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

Preparation

Step 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.
Step 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.

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 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.

Nutrition Information

53 Calories

0 %*

0.9g SAT FAT

0 %DV**

1g PROTEIN

0 %DV

0.2 mg IRON

0 %DV

0.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.