Difference between revisions of "Balsamic-Port Reduction Sauce"
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*4 cups vegetable stock | *4 cups vegetable stock | ||
*Stems from Shiitakes used below, halved lengthwise | *Stems from Shiitakes used below, halved lengthwise | ||
Latest revision as of 15:20, 5 September 2005
- 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.