Smoky shiitake mushrooms give this sophisticated sauce a deep, rich flavor. Blackberry juice or prune juice are good nonalcoholic substitutes for Madeira. You can make the sauce ahead of time and chill it, covered, for up to 2 days, or freeze it for up to 4 months.
- 1 Tbs. olive oil
- 2 cups finely chopped onion (2 medium)
- 1 cup finely chopped carrots (3 medium)
- 6 oz. shiitake mushrooms, stemmed, coarsely chopped (about 3 cups)
- 2/3 cup Madeira wine
- 2 Tbs. balsamic vinegar
- 3 cups low-sodium mushroom or vegetable broth
- 4 tsp. tomato paste
- 6 cloves garlic, peeled and crushed (about 2 Tbs.)
- 1 tsp. dried thyme leaves
- 5 tsp. cornstarch
1. Heat oil in Dutch oven over medium heat. Add onion and carrots, and cook, stirring often, 4 to 6 minutes, or until starting to brown. Add shiitakes, and cook, stirring, 1 minute. Stir in Madeira and vinegar, and simmer 1 minute. Add broth, 1 cup water, tomato paste, garlic and thyme, and bring to a boil. Reduce heat, and simmer, uncovered, about 20 minutes, until thickened.
2. Press sauce through fine sieve into large saucepan. Bring sauce to a simmer over medium heat. Mix cornstarch and 2 Tbs. water in small bowl, and gradually pour into simmering sauce, whisking until thickened slightly. Season to taste with salt and pepper. Serve with Mushroom & Leek Strudels.
- Calories: 50
- Carbohydrate Content: 5 g
- Fat Content: 1.5 g
- Sodium Content: 135 mg
- Sugar Content: 2 g