* Exported from MasterCook *
Chanterelle Cream Sauce
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
1 teaspoon chopped garlic
2 ounces chanterelle mushrooms -- or oyster mushrooms, pulled apart into bite-sized pieces
2 teaspoons chopped fennel fronds
1 teaspoon finely chopped fresh mint leaves
1 teaspoon finely chopped fresh dill
1 teaspoon freshly squeezed lemon juice -- to 2 teaspoons
1 teaspoon sea salt
1 teaspoon finely ground black pepper
1/4 cup apple cider
1/2 cup unsweetened soy milk
2 Tablespoons vegan buttery spread -- such as Earth Balance
Heat the oil in a large skillet over medium high heat. Add the garlic and
cook until it's golden brown, about 1 minute. Add the chanterelles and
cook for about 1 minute, until golden brown, then stir in the fennel,
mint, dill, lemon juice, salt, and pepper. Add the apple cider and soy
milk, mixing well.
Reduce the heat to medium-low and let the sauce simmer for about 3 minutes
until it slightly reduces. Turn the heat to low, add the buttery spread,
and stir until it's completely melted and incorporated. Serve immediately.
Makes 3/4 cup (3 one-quarter cup servings)
AuthorNote: ...it's best to make this sauce immediately before you plan to
use it.
Source:
"Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini
Howell, 2015"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 18g Fat (64.0%
calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 725mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 20206 0 0 0 0 20007 0 5062 4098
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