Magic Mushroom Sauce

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* Exported from MasterCook *

 

Magic Mushroom Sauce

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 193

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups Vital Vegetable Stock

(see separate recipe)

8 ounces fresh white mushrooms -- halved

1 tablespoon tamari sauce

1 tablespoon minced fresh parsley

1/8 teaspoon dried thyme

Salt and freshly ground pepper -- to taste

1 tablespoon arrowroot -- MIXED WITH

1 tablespoon water

 

Makes about 3 1/2 cups

 

Mushrooms puréed in vegetable stock produce a rich velvety sauce that

belies its ease of preparation. Serve over pasta, grains, mashed potatoes,

or serve with the Thankful Holiday Roast (see separate recipe).

 

Combine the stock and mushrooms in a medium saucepan and bring to a

boil. Reduce heat to medium and simmer until the mushrooms soften, about 5

minutes. Transfer the mushroom mixture to a blender and purée with the

tamari, parsley, thyme, salt, and pepper. Return to the saucepan and heat

almost to boiling. Whisk in the arrowroot mixture and stir until

thickened. Taste and adjust the seasoning. If not using sauce

immediately, it may be cooled, covered, and stored in the refrigerator for

3 to 4 days.

 

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