Free Recipe Mushroom Thickened Sauce
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Mushroom Thickened Sauce Recipe
2 c Roasted Vegetable Stock;
-*Note, See Recipe
1-1/2 c Button Mushrooms; Chopped
1/4 ts Dried Basil; Or 3/8 Tsp
-Fresh
1/4 ts Dried Thyme; Or 3/8 Tsp
-Fresh
1/8 ts Dried Rubbed Sage
Salt And Pepper; To Taste
Mushroom Thickened Sauce Preparation
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 1/2 C chopped fennel bulb, in 1/2 pieces; 1/4 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@reggie.com> NOTES : Cal 109.4, Fat 1.1g, Carb 21.4g, Fib 6.1g, Pro 4.3g, Sod 657mg, CFF 8.9%.
Cooking Temperature:
Recipe Serves: 1
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