Makes:
8
Utensil:
3 Qt. Ultimate Culinaire with Cover (Limited Edition)
Saladmaster Food Processor
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Mushrooms, wild and cultivated are a staple ingredients in Polish cuisine. Dried wild mushrooms add a delicious flavor to this simple sauce. Pair mushroom sauce with pan-seared pork chops, over stuffed cabbage rolls, with egg noodles or over grilled chicken.
1
oz
porcini mushrooms, dry or other wild mushrooms
(28
g)
1
cup
onions, grated, use Cone #2
(160
g)
2
garlic gloves, shredded, use Cone #1
8
oz
mushrooms, fresh, crimini, shitake, or other, cleaned, diced
(226
g)
3
tbsp
flour, all purpose
(7 3/4
g)
11⁄2
cup
chicken or vegetable stock
(356 1/2
ml)
1⁄2
tsp
natural salt (optional)
(3
g)
2
tbsp
dill, fresh, chopped
(6
g)
1⁄2
cup
sour cream, low fat
(121
g)
Directions:
- Place dried porcini in a small bowl, pour boiling water over mushrooms to cover and steep mushrooms for 20-30 minutes until they are softened. Carefully remove mushrooms from steeping liquid with slotted spoon and set aside.
- Strain and reserve steeping liquid.
- Preheat Ultimate Culinaire for 7-9 minutes until a sprinkle of water skitters and dissipates.
- Sauté onions for 3-4 minutes until they are softened, add garlic, porcini mushrooms and fresh mushrooms, sauté for 5-6 minutes until mushrooms are softened and they have released liquids.
- Sprinkle mushrooms with flour and stir to combine and coat mushrooms, cook for 1-2 minutes.
- Add 1 cup or reserved mushroom liquid and chicken stock, stir to combine.
- Cover and cook for 10 minutes.
- Remove lid and cook for 5 minutes longer, until sauce begins to thicken, turn off heat, add fresh dill and slowly add sour cream (right before serving)
- Taste and add fresh ground pepper and salt as needed. (optional)
Tips:
- Substitute Dill for marjoram and thyme.
- Substitute low fat sour cream for low fat Greek style yogurt.
Directions
Tips
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