Port & Red Wine Mushroom Sauce
Salt and pepper
2 tablespoons olive oil
1 cup sliced brown mushrooms
2 good sized spring onions, thinly sliced
2 tablespoons flour
1/2 cup red wine
1/2 cup port wine
Add 1 tablespoon of olive oil to the pan, heat and add the mushrooms and shallots. Sprinkle with salt and pepper to help release the juices cook until soft.
Sprinkle with the flour and stir to dry out the pan.
Add the red wine and port and simmer, stirring to break up the flour. Let reduce by about half until thickened and the alcohol burned off.
Delicious with venison rump.