Tonight's Dinner

[Guest guest]

This was tonights dinner. Boy was it thick and yummy. I adapted this

recipe (orig from Sept 1999 Vegetarian Times) for the microwave and

stovetop. I would serve it, next time, with a green salad or a vegetable

on the side. This time I was under a time constraint and didn't have

time to put together more food. It was good.

 

* Exported from MasterCook *

 

Creamy Mushroom Ragu w/Rice (adapted for Micro/Stovetop)

 

Recipe By : Vegetarian Times, September 1999, p. 48

Serving Size : 4 Preparation Time :0:00

Categories : Microwave Mushrooms

Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup unbleached all-purpose flour

3 whole cloves

3 lg shallots -- peeled

1 tbsp vegetable oil

1 lb mixed mushrooms such as cremini & shiitake --

sliced

1 tsp salt

1 qt low fat milk

1 sm bay leaf

pinch ground nutmeg

 

In heavy medium saucepan, cook flour over medium heat, whisking

constantly, until light tan all over (the color of an almond shell),

about 5 minutes. Immediately remove from heat and continue whisking

until flour cools slightly, 2-3 minutes. Set aside to cool completely.

 

Meanwhile, stick cloves in 1 shallot and set aside. Thinly slice

remaining 2 shallots. In heavy large skillet, heat oil over high heat.

Add sliced shallots and cook stirring, until golden brown, about 3

minutes. Add mushrooms and 1/2 tsp salt and cook, stirring, until tender

and they begin to release their juices, about 3 minutes. Remove from

heat and set aside (may take longer).

 

Microwave directions: Place cooled flour in microwave-safe bowl.

Gradually whisk in 3/4 cup milk and whisk until smooth paste forms. Add

1-1/4 cups milk, gradually, and whisk until no lumps remain. Place in

microwave and cook on HIGH for 2 minutes, covered. Take out and whisk

again. Place back in microwave, cook on HIGH, covered, for another 2

minutes. Take out, whisk and add 1/2 tsp salt, whole shallot with

cloves, bay leaf and nutmeg. Cook on HIGH for another 4 minutes,

covered, until the mixture boils and thickens. Remove from microwave and

stir for a moment. Remove shallot with cloves and bay leaf. Stir

mushroom mixture into milk mixture and briefly warm through in

microwave, on MEDIUM or 50% power, for 1 minute. Serve hot.

 

For stovetop directions:

 

Gradually whisk in 3/4 cup milk to cooled flour in saucepan until smooth

paste forms; then gradually whisk in remaining 1-1/4 cups milk until no

lumps remain. Add remaining 1/2 tsp salt, whole shallot with cloves, bay

leaf and nutmeg. Place over medium-high heat and bring to a boil,

whisking constantly. Boil until thickened, whisking constantly, about 5

minutes.

 

Reduce heat to low and simmer, whisking occasionally, until flavors have

blended, about 15 minutes. Discard whole shallot with cloves and bay

leaf. Stir mushroom mixture into milk mixture and briefly warm through.

Serve hot.

 

Nutritional information: Per cup, 323 calories, 16g protein, 8g total

fat (2g sat fat), 47g carbo, 10mg chol, 669mg sodium and 7g fiber.

 

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RisaG