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MADIERA-MUSHROOM SAUCE
Full-bodied shiitake mushrooms give this sophisticated sauce a deep, rich flavor. The stems are tough and usually discarded, but use them in this recipe because they contribute lots of flavor and the sauce will be strained. If you are looking for a nonalcoholic substitute for Madeira, try prune or blackberry juice. You can make the sauce ahead of time and store it, covered, in the refrigerator for up to 2 days or on the freezer for up to 4 months.
1 Tbsp. extra-virgin olive oil or canola oil
2 cups chopped onion (1 large)
1 cup chopped carrot (3 medium)
3 cups shiitake mushrooms (6 oz.), wiped clean and coarsely chopped
2/3 cup plus 2 Tbs. Madeira wine or Port wine 
2 Tbsp. balsamic vinegar
3 cups prepared mushroom broth 
1 cup water
4 tsp. tomato paste
6 cloves garlic, crushed and peeled
4-6 sprigs fresh thyme or 1 tsp. dried thyme leaves
5 tsp. cornstarch
1/2 tsp. Dijon mustard
Freshly ground pepper to taste
2 tsp. butter (optional)

1. Heat oil in a Dutch oven over medium heat. Add onion and carrots, and cook, stirring often, until starting to brown, 6 to 10 minutes. Add shiitakes and cook until they start to release juices, about 1 minute. Stir in Madeira (or Port) and vinegar. Simmer 1 minute. Add broth, 1 cup water, tomato paste, garlic and thyme, and bring to a boil. Simmer, uncovered, over medium-low heat until the liquid has reduced and flavor has intensified, about 20 minutes.

2. Pass sauce through a fine sieve into a large saucepan, pressing on solids to extract juices. Set saucepan over medium heat and bring sauce to a simmer. Mix cornstarch and 2 Tbs. Madeira (or Port) in a small bowl. Add cornstarch mixture to simmering sauce, whisking, until thickened slightly. Whisk in mustard and season with pepper. Whisk in butter, if desired.

Makes about 2 1/2 cups, serves 8.

Per (1/3-cup) serving: Calories: 80. Total fat: 2.5 grams. Saturated fat: 1 gram. Cholesterol: 5 milligrams. Sodium: 210 milligrams. Carbohydrates: 6 grams: Fiber: 0 grams. Protein: 0 grams.

Recipe by Patsy Jamieson
Originally published in Vegetarian Times magazine


INGREDIENTS
PREPARATION