Wild Mushroom Sauce

HOWARD L. PUCKETT

Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 8%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 3.7g
  • Fiber: 0.5g
  • Cholesterol: 4mg
  • Iron: 0.6mg
  • Sodium: 140mg
  • Calcium: 3mg

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

  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.
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