* Exported from MasterCook *
Morel Mushroom Cabernet Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 ounce extra virgin olive oil
1 pound fresh morel mushrooms
4 garlic cloves -- peeled, trimmed, and minced fine
6 ounces cabernet sauvignon
6 ounces brown stock -- mushroom, if possible or demi-glace
2 tablespoons diced fresh thyme
4 tablespoons butter
Salt and pepper to taste
Saute the mushrooms in the olive oil over medium heat until tender. Add the minced garlic and allow to brown lightly. Deglaze the skillet with the cabernet and reduce it by about 3/4. Add the veal stock and reduce by about half. Add the fresh thyme and the butter. Season with salt and pepper to taste. Keep warm until ready to serve. Don't even think about preparing this sauce ahead of time. It should be served as soon as possible after cooking.
Serves 4.
Per serving: 215 calories; 19 g fat (9 g saturated fat; 80 percent calories from fat); 7 g carbohydrates; 30 mg cholesterol; 369 mg sodium; 3 g protein; 2 g fiber.
Source:
"Detroit News, May 16, 2002"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 230 Calories; 19g Fat (80.6% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 0 904175 0 0 5432 20213 0 0 0 0
