View source for Balsamic-Port Reduction Sauce

=Balsamic-Port Reduction=
*4 cups vegetable stock
*Stems from Shiitakes used below, halved lengthwise
*1/2 cup Balsamic vinegar
*1/2 cup Port wine
*1/2 tsp salt
*1 Bay leaf

Bring stock and mushroom stems to a boil, reduce heat and simmer for 15 minutes. Remove from heat and let steep for 30 minutes. Strain into another pot, add remaining ingredients and simmer until reduced to about 1/2 cup. Strain again.

[[Category:Cookbook]]