Try this sauce with the pork tenderloin. You may also use it with other meat such as the Asado or the leg of lamb. You can also use shitake mushrooms instead of oyster.
Ingredients:
- 350 ml oyster mushrooms (not an exact quantity, you can use more)
- 50 ml Port wine
- 30 ml butter
- 30 ml flour
- One can of beef consommé
- One can of water
- 5 ml corn starch diluted in a bit of water
Method:
- Chop the mushroom in a food processor or with a chef knife in small pieces
- In a bowl add mushrooms and Port, and mix well
- Leave the mushroom for about 20 minutes to marinate
- Drain the mushroom (reserve the Port! nNever throw away good stuff!)
- Melt butter un a sauce pan then add flour while stirring
- Make a roux then add the mushrooms
- Cook for 4 minutes, stirring often
- Add all the liquids slowly (including the leftover Port) while whisking the sauce
- Bring to a boil, stirring continuously
- Let simmer 15 minutes, stirring occasionally. Add corn starch if the sauce is too thin.
