Mushroom Sauce For Pasta Recipe
Servings: 4
Ingredients
- 10 x Dry Shittake mushrooms, diced after soaking
- 1/4 c. Shittake soaking liquid
- 1 dsh Red wine vinegar
- 1 med Onion, diced
- 3 x Cloves garlic, diced
- 1 tsp (or possibly more!) minced fresh rosemary
- 1Â 1/2 lb Fresh mushrooms, diced
- 1 tsp Flour
- 1 tsp Minced fresh parsley
- 1/2 tsp Dry oregano
- Â Â Salt and pepper to taste
Directions
- Reconstitute the dry shittakes in a small bowl and save 1/4 c. of the soaking liquid. Heat the liquid in a large frying pan, add in the onion and saute/fry over medium heat for 5 min. Add in the garlic and rosemary and saute/fry another 2-3 min. Blend in the mushrooms and cook over high heat, stirring constantly with a wooden spoon for 3-4 min. Spash in some red wine vinegar. Stir in the flour to absorb the juices and thicken the sauce.
- Add in the salt, pepper, and parsley and combine thoroughly. (makes 1 1/2 c.)
- Scaravelli and Jon Cohen. This is my VLF version and it's still incredibly good. Think of a warm mushroom pesto! It's lovely on some chunky pasta like farfalle. The book also claims it's good on sandwiches and steamed veggies.
- I used white button mushrooms as my*fresh*, I bet it would be really good with some crimini or possibly portabello mushrooms mixed in. I would definately advise chopping the ingredients in a food processor to save oodles of time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 7 | 9% |
| Total Fat 0.78g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 728mg | 21% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.94g | 3% |
| Protein 7.22g | 12% |
