Wild Mushroom Sauce

Wild Mushroom Sauce Recipe
HOWARD L. PUCKETT

Yield:

3 1/2 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 22
Caloriesfromfat 8 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 3.7 g
Fiber 0.5 g
Cholesterol 4 mg
Iron 0.6 mg
Sodium 140 mg
Calcium 3 mg

Ingredients

Vegetable cooking spray
3 cups sliced crimini mushrooms (about 1/2 pound)
2 1/2 cups sliced portabella mushroom caps (about 6 ounces)
2 tablespoons chopped fresh chives
1/4 cup all-purpose flour
1 (10 1/2-ounce) can beef broth
1 1/4 cups water
3 tablespoons dry red wine
1 teaspoon dried tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1/8 teaspoon ground red pepper

Preparation

Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms and chives; cover and cook 5 minutes or until mushrooms release moisture and darken (do not stir).

Place flour in a small bowl. Gradually add beef broth, stirring with a wire whisk until blended. Add flour mixture, water, and remaining ingredients to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring constantly.

Note:

November 1995
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