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

45

Minutes

10

Servings

8

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

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.