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Wild Mushroom Sauce
Source: dLife

A rich tasting but very low fat sauce made with mushrooms and herbs.

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 39.4
Total Carbs 6.2 g
Dietary Fiber 1.1 g
Sugars 2.0 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.3 g
Potassium 131.3 mg
Protein 1.8 g
Sodium 318.7 mg
Dietary Exchanges
, 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  cold water
0 1/2 oz  dried porcini mushrooms
2 cup  fresh chopped onion
1 tsp  vegetable oil
4 cup  fresh mushrooms
1 each  bay leaves
0 1/4 tsp  dried marjoram
0 1/4 tsp  dried basil
0 1/4 tsp  dried rosemary
0 1/4 tsp  ground thyme
0 1/4 tsp  ground sage leaves
0 1/2 cup  cooking sherry
1 tsp  salt
  1. Pour the boiling water over the dried mushrooms and set aside to soak for at least 30 minutes.
  2. Remove the mushrooms from the soaking liquid. Cut off and discard any tough stems and then slice or chop the mushrooms. Reserve the mushrooms and liquid separately.
  3. In a saucepan, combine the onions and oil. Saute the onions on medium low heat for 10 minutes, stirring regularly.
  4. Add the fresh mushrooms, raise the heat, and stir until the mushrooms begin to release their juices, about 3 minutes.
  5. Add the bay leaf, herbs, sherry, salt, and the reserved dried mushrooms and their soaking liquid.
  6. Cover and simmer for about 15 minutes, until the mushrooms are tender, stirring the sauce occasionally and adding a little water if needed.
  7. Uncover and simmer for a few minutes to reduce the sauce. Discard the bay leaf before serving.

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