Herbed Mushroom Sauce

Yield: About 2 1/2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

In a medium saucepan, sauté the mushrooms in coconut oil until the juice from the mushrooms starts to brown. Add tomato paste, Marsala, plum jam and herbs; simmer 10 to 15 minutes. Add vegetable stock and let simmer, uncovered, for 1 hour, until it reduces to about 2 1/2 cups. Add lemon juice to taste.

Taste and add more plum jam, lemon juice, salt and pepper if needed. Add arrowroot mixture and stir until thickened.

The sauce freezes well. Defrost and reheat.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: 2009 PCC fall member meeting

More about: herbs, mushrooms, sauces

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