Real African Dishes: [MC-AllEthnic-Recipes] French Shallot and Wild-Mushroom Sauce ; 15g Carbohydrate; 2g Dietary Fiber

Thursday, July 7, 2011

[MC-AllEthnic-Recipes] French Shallot and Wild-Mushroom Sauce ; 15g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Shallot and Wild-Mushroom Sauce

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups stock
3 ounces dried wild mushrooms
3 shallots -- finely minced
3 tablespoons butter
1 cup creme fraiche
Salt and freshly ground pepper to taste

1. In a small pan, over medium heat, reduce stock to one cup.
2. Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
3. Saute shallots in butter. Drain mushrooms and saute with shallots.
4. In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms. Season to taste and pour over sliced supremes.

YIELD Four to six servings

ChupaNote: the original recipe called for pheasant stock, I used a prepared mushroom stock here and served the sauce over pasta.

Cuisine:
"French"
Source:
"Originally published with FOOD WINE; A FAMED PASTRY CHEF'S MOVEABLE FEAST By Patricia Wells, January 9, 1983, The New York Times"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 247 Calories; 21g Fat (71.5% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 94mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0