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| Mushroom Sauce October, 2000  Serves 8 or Makes 4 Cups / The mixture of mushrooms in this sauce provides interest and a more developed flavor than found in single-mushroom dishes. Prep Time: 15 Minutes Cooking Time: 15 Minutes1 cup dried mushrooms (about 1 ounce) 1 cup boiling water 2 tablespoons olive oil 2 medium leeks, thinly sliced 6 cloves garlic, chopped 1 bay leaf 6 cups mixed fresh mushrooms (shiitake, chanterelle, oyster, crimini) 1/2 cup tomato juice 2 tablespoons fresh lemon juice 2 tablespoons shoyu (wheat-free tamari) 1/2 cup fresh chopped herbs of your choice Salt and freshly ground pepper to taste 1/4 cup low-fat sour cream (optional) Grated Parmesan cheese 1. Rinse dried mushrooms thoroughly. Place in a heat-proof bowl and cover with boiling water. Soak until soft. Remove rehydrated mushrooms from water, mince and set aside. Let liquid settle for 5 minutes. Pour off and reserve clear portion. Save this liquid for sauce. 2. Heat oil in a heavy pot. Sauté leek, garlic and bay leaf for 5 minutes. Meanwhile, remove stems from fresh mushrooms, and cut mushrooms into small cubes. Add to leek and garlic mixture. Cook, stirring frequently, until mushrooms begin giving off their juices. Add reserved, rehydrated mushrooms, 1/2 cup clear soaking water, tomato juice, lemon juice and shoyu. Stir well, bring to a simmer and cook for 15-20 minutes. This allows sauce to reduce and flavors to blend. 3. Remove from heat and stir in herbs. Season with salt and pepper. Add sour cream (if desired) for a lighter-colored sauce. Serve garnished with Parmesan cheese. Calories 104,Fat 5,Perfat 41,Cholesterol 3,Carbo 12,Protein 4,Fiber N/A,Sodium N/A |