Directions:
- In a saucepan, heat the olive oil and saute the shallots and mushrooms until lightly browned.
- Add the wine, port, stock, blackberries, and sage and reduce, uncovered, over high heat until the sauce has thickened lightly, and coats the back of a spoon. This could take 40 minutes or so. Strain through a fine-mesh strainer, pressing on the solids. Season to taste with honey, salt and pepper. The sauce may be made ahead and stored, covered, in the refrigerator for up to 5 days or frozen for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.13 Kcal (2278 kJ) | ||
| Calories from fat | 316.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.16g | 54% | |
|---|---|---|---|
| Cholesterol | 190.98mg | 64% | |
| Sodium | 201.36mg | 8% | |
| Potassium | 679.39mg | 14% | |
| Total Carbs | 14.92g | 5% | |
| Sugars | 9.25g | 37% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 40.62g | 81% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 59.3mg | 330% | |
| Calcium | 161.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 173.35 Kcal (726 kJ) | ||
| Calories from fat | 100.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 54% | |
|---|---|---|---|
| Cholesterol | 60.84mg | 64% | |
| Sodium | 64.15mg | 8% | |
| Potassium | 216.44mg | 14% | |
| Total Carbs | 4.75g | 5% | |
| Sugars | 2.95g | 37% | |
| Dietary Fiber | 1.06g | 13% | |
| Protein | 12.94g | 81% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 18.9mg | 330% | |
| Calcium | 51.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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