Mushroom thickened sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Roasted Vegetable Stock; *Note, See Recipe |
| 1½ | cup | Button Mushrooms; Chopped |
| ¼ | teaspoon | Dried Basil; Or 3/8 Tsp Fresh |
| ¼ | teaspoon | Dried Thyme; Or 3/8 Tsp Fresh |
| ⅛ | teaspoon | Dried Rubbed Sage |
| Salt And Pepper; To Taste | ||
Directions
Recipe by Don Bowe
This flavorful sauce is ideal for pastas and as an accompaniment to or as the base for a sauce for beef or hearty poultry, such as turkey.
*NOTE: See separate recipe for Roasted Vegetable Stock Bring all the ingredients to a boil in a med saucepan. Reduce the heat, cover, and simmer for 20 - 30 min, or until the solids are very soft.
Strain the stock, reserving the solids. Transfer the solids to a food processor or mini-chop, and process to a smooth puree, adding a bit of stock, if nec. Add the remaining stock to the processor, and pulse to combine. Return the sauce to the saucepan, and heat just to a boil. Pour into a sauce bowl, and serve. The sauce can be stored in the refrigerator for up to 3 days.
Yield: 2 C
Variation: Fennel thickened sauce: Omit the mushrooms, basil, thyme, and sage. Substitute ½ C chopped fennel bulb, in ½" pieces; ¼ tsp toasted fennel seeds, lightly crushed; and a pinch of saffron. Use with a seafood pasta or chicken dishes.
Recipe By : Festive Favorites, Cooking At the Academy Posted to Digest eat-lf.v096.n223 Date: Tue, 19 Nov 1996 12:06:12 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 109⅖, Fat 1.1g,
Carb 21.4g,
Fib 6.1g,
Pro 4.3g,
Sod 657mg,
CFF 8.9%.