- 1 Tbsp olive oil
- 3 Tbsp butter
- ½ Tbsp garlic, thinly sliced
- ½ cup shallots, thinly sliced
- 8 ounces mushrooms, thinly sliced
- 1 ounce dried shiitake mushrooms (optional)
- ¾ cup beef broth
- 1 ¼ cups port wine
- 1 tsp cornstarch
- 1 Tbsp water
- salt and pepper to taste
If using shiitakes, soak them in the port wine overnight to hydrate. Take out of port, and slice into thin strips, discarding the stems.
Mix cornstarch and water.
Heat oil and 1 Tbsp butter in large nonstick skillet over medium-high heat. When hot, add the garlic and shallots. Cook until the shallots are softened, about 2 minutes, stirring often. Add the mushrooms. Cook until they are limp, about 2 minutes (the shiitakes will not go limp), continuing to stir often. Add the beef broth and port wine. Bring to a boil then simmer uncovered until the mixture is reduced to 1 ¾ cups, about 5 minutes.
Stir in the cornstarch mixture. Cook until the sauce thickens slightly, about 3 minutes. Stir in the remaining butter ½ Tbsp at a time until all has been used. Salt and pepper to taste. Great with prime rib.
Per serving: 177 calories, 8g fat, 3g protein, 11g carbohydrate, 170mg sodium.