Madeira-Mushroom Sauce

• 1 Tbs. olive oil
• 2 cups finely chopped onion (2 medium)
• 1 cup finely chopped carrots (3 medium)
• 6 oz. shiitake mushrooms, stemmed, coarsely chopped (about 3 cups)
• 23 cup Madeira wine
• 2 Tbs. balsamic vinegar
• 3 cups low-sodium mushroom or vegetable broth
• 4 tsp. tomato paste
• 6 cloves garlic, peeled and crushed (about 2 Tbs.)
• 1 tsp. dried thyme leaves
• 5 tsp. cornstarch

1. Heat oil in Dutch oven over medium heat.
2. Add onion and carrots, and cook, stirring often, 4 to 6 minutes, or until starting to brown.
3. Add shiitakes, and cook, stirring, 1 minute.
4. Stir in Madeira and vinegar, and simmer 1 minute.
5. Add broth, 1 cup water, tomato paste, garlic and thyme, and bring to a boil.
6. Reduce heat, and simmer, uncovered, about 20 minutes, until thickened.
7. Press sauce through fine sieve into large saucepan.
8. Bring sauce to a simmer over medium heat.
9. Mix cornstarch and 2 Tbs.
10. water in small bowl, and gradually pour into simmering sauce, whisking until thickened slightly.
11. Season to taste with salt and pepper.
12. Serve with Mushroom & Leek Strudels.

olive oil, onion, carrots, shiitake mushrooms, madeira wine, balsamic vinegar, lowsodium, tomato paste, garlic, thyme, cornstarch

Taken from www.vegetariantimes.com/recipe/madeira-mushroom-sauce/ (may not work)