Balsamic-Port Reduction Sauce

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  • 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.