Italian Mushroom Sauce

Servings: 4
Ingredients:

5 oz Fresh porcini or cultivated         1 pn Crushed dried thyme
-mushrooms-sliced thinly*         1/3 c  Beef stock
3 tb Dry white wine                           *Fresh porcini mushrooms are
1/4 c  Minced red onion                         -available in specialty food
1 tb Minced flat-leaf parsley                 -shops in the spring and
1 cl Garlic, minced                           -fall.  They are quite meaty
1 tb Fresh lemon juice                        -and woodsy flavored.
1 ts Tomato paste

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993. ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
In a medium-size nonstick skillet, combine mushrooms, white wine, red
onion, parsley, garlic and lemon juice. Saute over medium heat, stirring
occasionally, until mushrooms and onion are very soft and all liquid has
evaporated. Stir in tomato paste, thyme and beef stock. Spoon over 4 each
5 oz. steamed fish fillets.
Makes 4 servings.
PER SERVING (with fish)…Calories - 103, protein - 20 g, carbohydrate -
4 g, fat - 1 g, calories from fat 8%, dietary fiber - 1 g, cholesterol - 46
mg, sodium 80 mg, potassium - 627 mg…..Joslin Exchanges: 3 low-fat meat.
PER 1/2 CUP SERVING (sauce along): Calories - 16, protein - 1 g,
carbohydrate - 3 g, fat - trace, calories from fat - 9%, dietary fiber - 1
g, cholesterol - 0 mg, sodium - 17 mg, potassium - 188 mg….Joslin
Exchanges: FREE….

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