Mushroom Sauce
1/4 cup butter
Melt the butter in a large skillet.
1/2 pound mushrooms, sliced
Saute' the mushrooms until tender.
1 teaspoon soy sauce
3/4 cup heavy cream
1 tablespoon Dijon mustard
Stir in the soy sauce, cream and mustard. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently.
Dash paprika
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Add the paprika and parsley. Season to taste.
Makes 3 servings
Per Serving: 363 Calories; 38g Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This sauce is very tasty and is nice served over chicken breasts, hamburger patties, steak, veggies, etc.
NOTE: Reheating is not recommended. The sauce becomes oily, but still tastes good.
0 Comments:
Post a Comment
<< Home ::