Saturday, December 17, 2011

Super Scrumptious, "Skinny" 'Shroom Sauce

Today's concocted recipe comes with two disclaimers. Disclaimer #1 - The first step of this recipe is to pour yourself a glass of Savignon Blanc (for quality control) and because I did that and had an empty stomach, the ingredient amounts listed here are guesstimates, as I wasn't measuring anything and was enjoying the Savignon Blanc. Disclaimer #2 - I consider this a "skinny" sauce because it only has about two tablespoons of butter in it. Ok, I know that equals 22 grams of fat, but that's for the entire recipe (several cups of sauce) and considering how rich this sauce is, it's a lot less fattening than most cream sauces. Feel free to swap out the butter for whatever lower fat "fat" you prefer.

Super Scrumptious, "Skinny" 'Shroom Sauce

(Remember, these ratios are to the best of my recollection. I'm sure I'll make it again and will edit the post if necessary.)

2 large shallots that have two sections each
4 cloves of garlic
8 ounces of crimini mushrooms
1 generous cup of fat-free Greek or European style plain yogurt
1/4 cup of broth (I used homemade chicken broth but veggie, mushroom or beef would work just as well...preferably homemade)
1/2 cup Savignon Blanc or other dry or off-dry white wine
2 tablespoons flour (I used brown rice flour)
2 tablespoons butter
Sea salt or truffle salt and pepper to taste

Slice the shallots into very thin strips no more than about 1/8 of an inch and saute in a large saute pan in about 1/2 tablespoon of butter until shallot slivers are lightly brown and crispy. Crush and finely chop the garlic. Add it and saute on medium-low until tender. Be careful to not overcook it or it'll taste bitter. Wipe the mushrooms clean and slice. Add to the sauteed shallots and garlic, along with another 1/2 tablespoon of butter and saute on medium until soft.

Whisk the broth and flour together until mixture is free of flour lumps. Add the broth and flour mixture, yogurt, final tablespoon of butter and wine to the sauteed shallots, garlic and mushrooms. Heat through and add salt, pepper and more wine to taste and desired consistency. A little water or a little more flour can be used to adjust the thickness, too.

I served this over gluten-free, brown-rice pasta and zucchini I sauteed separately. If my chicken breast had defrosted in time, I would have baked or broiled and shredded and added to the pasta and zucchini. That's tomorrow's lunch...chicken breast with the sauce reheated and spooned over the cooked chicken breast.

Note the shadow in the picture. That's from the lovely sunshine streaming in through my kitchen window this afternoon and that makes everything taste better on a Seattle December day!

Afterthoughts: This recipe can also be used in any recipe that calls for the oh-so-nasty and definitely not gluten-free, canned cream of mushroom soup. If used in place of cream of mushroom soup as an ingredient in another dish, I'd likely chop the mushrooms into smaller pieces but as a sauce on its own, I like the mushrooms pieces larger. Also, I think this would be great as a soup. Just increase the amount of broth!

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