Serving Size : 4
Ingredients :
1 Medium Onion -- Finely Chopped
1 Garlic Cloves -- Peeled And Finely Chopped
2 Slices Fresh Ginger Root -- Quarter-Sized, Peeled And Finely Chopped
2 Teaspoons Extra-Virgin Olive Oil -- Or Virgin Olive Oil
1/2 Pound Cremini Mushrooms -- Halved And Thinly Sliced
1/2 Pound Shiitake Mushrooms -- Halved And Thinly Sliced
1/2 Pound Chanterelle Mushrooms -- Halved And Thinly Sliced
1 Cup Dry White Wine -- Or Stock
1 Tablespoon Balsamic Vinegar
1 Tablespoon Fresh Tarragon -- Finely Chopped
Preparation Method :
1. Place the onion, garlic, and ginger in a very large saucepan.
2. Drizzle with the oil and stir around in the pan until all three ingredients are lightly coated with the oil.
3. Cook over low heat, partially covered, stirring occaisionally, until the onion is tender, about 10 minutes.
4. Add the musghrooms and wine or stock and increase the heat to medium.
5. Cover and cook, stirring occaisionally,
6. Until the mushromms have wilted down to about half their original volume, about 6 minutes.
7. Uncover and cook over moderately low heat until the mushrooms ar very soft and the liquid in the pan evaporates, about 20 to 25 minutes.
8. Remove from the heat and stir in the vinegar and tarragon.
Textured yet tender, this sauce has all the rich colors of late autumn in redwood country and the woody flavors of a New England forest.
Tip”s : Serve with [favorites] either grilled, broiled, or roasted. Also with sauteed or poached [favorites].
Per Serving (excluding unknown items):
430 Calories;
4g Fat (7.0% calories from fat);
12g Protein;
93g Carbohydrate;
14g Dietary Fiber;
0mg Cholesterol;
22mg Sodium.
Exchanges:
2 1/2 Grain(Starch);
9 1/2 Vegetable;
0 Fruit;
1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Source: "100 Simple Sauces for Today's Healthy Home Cooking: Easy-to-Prepare Salsas, Relishes, Chutneys, Marinades, and Much More by Carl Jerome, Henry Holt & Co, 1997 [ISBN: 0-8050-4799-9]"
S(Formatted by Chupa Babi): "May 2009"
