This recipe is from Cooking Light Magazine, it has no added fat, and I have made it with button mushrooms.

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoons all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustardCombine mushrooms and flour in a bowl, toss well.

Combine wine, shallots and vinegar in a medium skillet. Bring to a boil, cook until thick (about 3 minutes). reduce heat to medium. Add broth, worcestershire, tomato paste and rosemary, cook 1 minute. Add mushroom mixture, cook 3 minutes, stirring constantly. Stir in mustard.

Yield: 1 cup, serving 1/4 cup

Calories: 69 (3% from fat) Fat 0.2 g Protein 3.8g Carb 8.4g Fiber 0,5g Sodium 367mg Calc 14mg