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Wild Mushroom Sauce

HOWARD L. PUCKETT
Yield 3 1/2 cups (serving size: 1/4 cup)

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

Nutrition 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

How to Make It

  1. 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).

  2. 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.