Macomb Daily : Selecting the right cut of beef: A savory proposition 12/20/04
Balsamic Reduction with Wild Mushroom Duxelles
- ½ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 package (4 ounces) assorted wild mushrooms (Baby Portobello, shitake, oyster), minced
- 4 large cloves garlic, minced
- ½ cup dry red wine
- 1 can 14 to 14½ ounces ready-to-serve beef broth
- 1 teaspoon cornstarch
- 1 tablespoon butter
- Salt and pepper to taste
Bring vinegar to a boil in medium saucepan. Reduce heat; simmer 8-9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy). Remove from heat. Set aside to cool.
Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms, and cook and stir 5 to 8 minutes or until mushrooms are lightly browned. Add garlic, and cook and stir for an additional 2 minutes. Add wine, and cook for 3-5 minutes or until liquid has completely evaporated.
Meanwhile, combine broth and cornstarch in small bowl, stirring until cornstarch is dissolved. Add balsamic reduction, broth mixture, salt and pepper as desired, to skillet; bring to a boil. Reduce heat; simmer 15 to 20 minutes or until mixture is reduced by one half. Remove skillet from heat; add butter and stir until melted. Makes about 1¼ cups. Total preparation and cooking time: 30 minutes.