Nutrition Information (per serving)
8 (2 Tbsp ea.)
2 tsp canola oil
4 oz seasonal wild mushrooms, coarsely chopped
¼ cup red port wine
1 cup low-sodium beef stock
1 tsp cornstarch
Pinch sea salt
¼ tsp freshly ground black pepper
- In a medium saucepan over medium heat, sauté mushrooms in canola oil until they begin to brown. Add red wine and bring to a boil. Lower heat and continue simmering 5 to 10 minutes, or until red wine has evaporated.
- In a small bowl, mix cornstarch with a small amount of beef stock. Add the remaining beef stock, cornstarch, salt and pepper to the saucepan and simmer about 5 minutes until mushrooms are soft.