This balsamic reduction with wild mushrooms sauce is the perfect topping to any steak.

  • 40 to 45 minutes
  • Makes 10 servings

Balsamic Reduction with Wild Mushrooms


  • 1/2 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 4 ounces assorted wild mushrooms (such as baby portobello, shiitake and oyster), minced
  • 4 teaspoons minced garlic
  • 1/2 cup dry red wine
  • 1 tablespoon cornstarch
  • 1 can (14 to 14-1/2 ounces) ready-to-serve reduced sodium beef broth
  • 1 tablespoon butter


  1. Bring vinegar to a boil in small saucepan.  Reduce heat; simmer 8 to 9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy).  Remove from heat; cool.

  2. Heat oil in large nonstick skillet over medium heat until hot.  Add mushrooms; cook and stir 5 to 8 minutes or until mushrooms are lightly browned.  Add garlic; cook and stir 2 minutes.  Add wine; cook 2 to 5 minutes or just until liquid has completely evaporated.

    Cook's Tip: When reducing small amounts of liquid, such as the vinegar in step 1 and the wine in step 2, pay close attention to prevent the liquid from burning.
  3. Meanwhile, dissolve cornstarch in broth.  Add broth mixture and balsamic reduction to skillet.  Bring to a boil.  Reduce heat; simmer 15 to 20 minutes or until mixture is reduced by one half.  Season with salt and pepper as desired.  Remove from heat; stir in butter until melted.  Serve immediately.

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