Saturday, May 11, 2013

Mushroom Sauce

Adapted from Moosewood Low Fat Favorites

1/2 oz dried mushrooms (porcini, shiitake, chanterelle, morel, etc) - about 2/3 cup
2 c finely chopped onions
1 tsp canola
4 c cleaned, stemmed, and sliced fresh mushrooms
1 bay leaf
1/4 tsp each: dried marjoram, basil, rosemary, thyme, sage
1/2 c Madeira or sherry
1 tsp salt

Boil 2 c water and soak dried mushrooms; set aside for at least 30 min
Remove the mushrooms from the liquid, chop and remove hard stems, and strain reserved liquid through coffee filter.
In saucepan, saute onions in oil over medium-low heat for 10 min, stirring regularly.
Add fresh mushrooms, raise heat, and stir until mushrooms begin to release juices (3 min).
Add bay leaf, herbs, Madeira/sherry, salt,  (no-longer-)dried mushrooms, and reserved mushroom water.
Cover and simmer 15 minutes, until mushrooms are tender.
Remove bay leaf and serve over chicken or pasta.

To make the sauce creamy, mix 1 T corn starch with 1 T cold water, then add to sauce and stir.

Makes 3 cups.
Per 1 oz serving: 15 cal, .4 g protein, .3 g fat, 2.2 g carb, 0 mg chol, 100 mg sodium, .4 g fiber

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