Cep and Field Mushroom Sauce

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* Exported from MasterCook *

 

Cep and Field Mushroom Sauce

 

Recipe By :Bill Sewell " The Place Below " - London

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce dried ceps

1 tablespoon olive oil

2 cloves garlic -- crushed

1 onion -- finely chopped

8 ounces field mushrooms -- sliced

300 milliliters red wine

4 tablespoons tofu marinade -- (see Field Mushroom recipe)

1 tablespoon arrowroot

salt and pepper -- to season

 

Soak the ceps in 600 ml of hot water for at least 15 minutes. Drain off the

liquid and reserve, chop the ceps.

Heat the oil in a saucepan and saute the garlic and onion until soft, add the

field mushrooms and continue cooking until their juices run. Add the wine, ceps

with their reserved liquid and the tofu marinade to the mushrooms. Bring to the

boil and simmer for at least 15 minutes. Check seasoning.

Mix the arrowroot with a few drops of cold water to make a smooth paste. Stir

into the sauce and bring to the boil again. Stir the mixture until it begins to

thicken.

 

Source:

" BBC Vegetarian Good Food - Autumn 1992 "

 

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Per serving: 69 Calories (kcal); 2g Total Fat; (54% calories from fat); trace

Protein; 4g Carbohydrate; 0mg Cholesterol; 33mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

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