Italian mushroom sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Fresh porcini or cultivated mushrooms-sliced thinly* |
| 3 | tablespoons | Dry white wine |
| ¼ | cup | Minced red onion |
| 1 | tablespoon | Minced flat-leaf parsley |
| 1 | clove | Garlic, minced |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Tomato paste |
| 1 | pinch | Crushed dried thyme |
| ⅓ | cup | Beef stock |
| *Fresh porcini mushrooms are available in specialty food shops in the spring and fall. They are quite meaty and woodsy flavored. | ||
Directions
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993. ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
In a medium-size nonstick skillet, combine mushrooms, white wine, red onion, parsley, garlic and lemon juice. Saute over medium heat, stirring occasionally, until mushrooms and onion are very soft and all liquid has evaporated. Stir in tomato paste, thyme and beef stock. Spoon over 4 each 5 oz. steamed fish fillets.
Makes 4 servings.
PER SERVING (with fish)...Calories - 103, protein - 20 g, carbohydrate - 4 g, fat - 1 g, calories from fat 8%, dietary fiber - 1 g, cholesterol - 46 mg, sodium 80 mg, potassium - 627 mg.....Joslin Exchanges: 3 low-fat meat.
PER ½ CUP SERVING (sauce along): Calories - 16, protein - 1 g, carbohydrate - 3 g, fat - trace, calories from fat - 9%, dietary fiber - 1 g, cholesterol - 0 mg, sodium - 17 mg, potassium - 188 mg....Joslin Exchanges: FREE....