Port Wine Sauce with Raisins

Guest feature by Angela S. E. Bordelon

My friend Angel comes from the Midwestern US school of cooking, much different than my own. She cultivates a subtle (and sometimes not-so-subtle) art of the American Meat & Potatoes cuisine. For example, she can prepare a Rump Roast to die for, covered with this wonderful port wine sauce. I'm honored to provide her a space among my cooking pages. This sauce can be served over any meat: beef, pork, chicken, etc.

Ingredients

  • 1/2 cup raisins
  • 1 cup port wine
  • 1 tbsp butter
  • 1 tsp garlic
  • 1/2 tsp basil
  • 1/2 tsp rosemary
  • 1/2 tsp black pepper
  • 1 cup chopped mushrooms
  • 2 tsp soy sauce
  • 2 tsp teriyaki sauce
  • (optional) up to 3 tbsp sugar

Instructions

  1. Saute mushrooms in butter with the garlic, rosemary, pepper & basil.
  2. Slowly add port, soy, teriyaki sauce and simmer down to desired thickness.

Sugar can optionally be added with the port, to taste.

AI Editorial Notes:

  • FLAG FOR REVIEW: The recipe is called "Port Wine Sauce with Raisins" and "1/2 cup raisins" is listed as an ingredient, but the instructions never mention when to add them. Please validate and update the instructions.