Real African Dishes: [MC-AllEthnic-Recipes] Sorrel Sauce -5 pts plus; 9g Carbohydrate; 2g Dietary Fiber;

* Exported from MasterCook *

Sorrel Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups wild mushroom stock -- or 1/2 ounce dried porcini mushrooms
2 1/2 Tablespoons butter
1/2 red onion -- finely chopped
2 cups sorrel leaves -- stems removed
1 1/2 Tablespoons flour
1/2 cup light cream
1/2 cup creme fraiche
salt
pepper

If you are not using the Wild Mushroom Stock, cover the dried mushrooms
with 2 1/2 cups boiling water, and set them aside to soak for at least 1/2
hour. Once they have soaked, squeeze them dry, and pour the liquid through
a coffee filter or a strainer lined with a paper towel. It is fine to use
the less expensive mushrooms imported from South America for this as the
mushrooms themselves are not used in the sauce. If you are using better
quality dried mushrooms, rinse them thoroughly after soaking to remove any
sand or grit, squeeze them dry, and set them aside to use in another dish.
As before, strain the soaking liquid.

Melt 1 Tablespoon of the butter in a saucepan and add the onion. Cook it
gently for 1 minute or so; then add the sorrel. Cover the pan to sweat the
leaves for a few minutes; then remove the lid and stir down the sorrel,
which will melt to almost nothing. Add the stock or mushroom liquid, bring
to a boil, then simmer slowly, covered, for 5 minutes. Cool briefly, puree
in a blender, and set aside.

Melt the remaining butter, stir in the flour, and cook over low heat for 2
minutes. Add the pureed liquid all at once, and whisk it into the roux.
Add the two creams, and season to taste with salt and freshly ground black
pepper. Bring to a boil; then cook gently, stirring occasionally, for 12
to 15 minutes.

Makes 3 cups (6 one-half cup servings)

AuthorNote: This slightly thickened sauce goes particularly well with
dishes made with spinach, mushrooms, and eggs, such as spinach and ricotta
roulade and is used in the Mushroom Timbale with Sorrel Sauce.

Wild Mushroom Stock
1 ounce dried porcini mushroom
1 1/2 Tablespoons olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2-inch squares
1/2 cup leek greens, roughly chopped into 1-inch pieces (optional)
4 sprigs thyme, or 1/4 teaspoon dried thyme
2 bay leaves
6 sprigs parsley, roughly chopped
3 sage leaves, or a large pinch of dried sage
2 garlic cloves, chopped
1 teaspoon salt
9 cups cold water

Cover the dried mushrooms with 1 cup hot water and set them aside.
Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt
and cook over medium-high heat, stirring frequently, for about 5 minutes.
Next add the dried mushrooms and their soaking liquid plus the 9 cups of
water, and bring to a boil; then simmer for 45 minutes.
Strain the stock through a fine-meshed sieve.
Use it as is, or return it to the stove and reduce it further to intensify
the flavor as much as desired. Generally, it takes about 15 minutes at a
slow boil to reduce the volume of a liquid by 1 cup.
Makes 6 to 8 cups

VARIATION: For a darker-colored stock, caramelize the onion separately
first. Heat the oil, add the onion, and cook it until it has turned a very
dark brown, stirring occasionally at first, then more frequently as it
gets darker. Add the remaining ingredients plus the water, bring to a
boil, cook as above, and strain.

AuthorNote: The full, dense flavor of dried wild mushrooms makes this
stock a frequently used ingredient in our restaurant. We use it to enrich
and strengthen mushroom soups, and in reduce form, to provide a rich broth
for vegetable ragouts, mushroom pastas, and pilafs. It is also used as the
base of several sauces in place of milk or cream, such as sorrel sauce and
mild mushroom sauce.

We usually use cepes or porcini (Boletus eduli), but other varieties of
mushrooms could be used with different results in the final flavor, for
instance, shiitake or morels. Porcini have a woodsy, wild taste. Those
imported from South America are less expensive than those from France or
Italy. Although their poor texture makes them unsuitable for eating, they
have plenty of flavor.

Cuisine:
"French"
Source:
"Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 183 Calories; 16g Fat (74.5%
calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 44mg
Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 905085 0 0 0 0 0