nutritional information

Per 1/3-cup serving:

  • Calories: 39
  • Protein: <1 g
  • Total Fat: 3 g
  • Saturated Fat: 2 g
  • Carbohydrates: 2 g
  • Cholesterol: 8 mg
  • Sodium: 161 mg
  • Fiber: <1 g
  • Sugar: <1 g

Mushroom-Pinot Noir Sauce

Makes 3 cups

The wine and porcini add depth to this sauce. Serve with Wild Mushroom and Caramelized Onion Shepherd’s Pies.
  • ¼ oz. dried porcini mushrooms
  • 2½ cups Mushroom Stock (recipe, p. 38), or prepared mushroom broth
  • ¼ cup Pinot Noir or flavorful red wine
  • 2 Tbs. unsalted butter
  • 1½ Tbs. all-purpose flour
  • 1½ tsp. mushroom soy sauce or tamari

1. Soak porcini in 1/4 cup hot water 30 minutes. Drain, and reserve liquid. Finely chop porcini, and set aside.

2. Bring Mushroom Stock, wine, and soaking liquid to a boil in saucepan. Reduce heat, and simmer 5 minutes.

3. Melt butter in separate saucepan over medium heat. Whisk in flour, and cook 2 to 3 minutes, whisking constantly. Whisk 1/2 cup Mushroom Stock into flour mixture to make paste. Add remaining stock 1 cup at a time. Add chopped porcini and soy sauce; simmer 15 minutes, or until sauce is thickened, stirring often. Season with salt and pepper, if desired.

November/December 2010 p.55

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