Mushroom Thickened Sauce

Photo: flickr user avlxyz

Ingredients

2 cups Roasted Vegetable Stock, *Note, See

1 1/2 cups Button Mushrooms, Chopped

1/4 teaspoon Dried Basil, Or ⅜ Tsp Fresh

1/4 teaspoon Dried Thyme, Or ⅜ Tsp Fresh

1/8 teaspoon Dried Rubbed Sage

Salt And Pepper, To Taste

Preparation

This flavorful sauce is ideal for pastas and as an accompaniment to or as the base for a sauce for beef or hearty poultry, such as turkey.

*NOTE: See separate recipe for Roasted Vegetable Stock

Bring all the ingredients to a boil in a med saucepan. Reduce the heat, cover, and simmer for 20 - 30 min, or until the solids are very soft.

Strain the stock, reserving the solids. Transfer the solids to a food processor or mini-chop, and process to a smooth puree, adding a bit of stock, if nec. Add the remaining stock to the processor, and pulse to combine. Return the sauce to the saucepan, and heat just to a boil. Pour into a sauce bowl, and serve. The sauce can be stored in the refrigerator for up to 3 days.

Yield: 2 C

Variation: Fennel thickened sauce: Omit the mushrooms, basil, thyme, and sage. Substitute 1/2 C chopped fennel bulb, in 1/2" pieces; 1/4 tsp toasted fennel seeds, lightly crushed; and a pinch of saffron. Use with a seafood pasta or chicken dishes.