Mushroom Thickened Sauce
By: Anonymous
Published: Monday, December 14, 2009 - 12:06am

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

1 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. 2 *NOTE: See separate recipe for Roasted Vegetable Stock 3 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. 4 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. 5 Yield: 2 C 6 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. 


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Preparation

 1  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.  2  *NOTE: See separate recipe for Roasted Vegetable Stock  3  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.  4  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.  5  Yield: 2 C  6  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.