Recipe - Mushroom Thickened Sauce

2 cup Roasted Vegetable Stock;
*Note, See Recipe
1 One half cup Button Mushrooms; Chopped
One fourth teaspoon Dried Basil; Or 3/8 Tsp
Fresh
One fourth teaspoon Dried Thyme; Or 3/8 Tsp
Fresh
1/8 teaspoon Dried Rubbed Sage
Salt And Pepper; To Taste

Recipe by Don Bowe

This flavorful sauce is ideal for pastas and as an accompaniment to or as
the base for a sauce for beef or hearty poultry, such as turkey.

*NOTE: See separate recipe for Roasted Vegetable Stock

Bring all the ingredients to a boil in a med saucepan. Reduce the heat,
cover, and simmer for 20 30 min, or until the solids are very soft.
Strain the stock, reserving the solids. Transfer the solids to a food
processor or minichop, and process to a smooth puree, adding a bit of
stock, if nec. Add the remaining stock to the processor, and pulse to
combine. Return the sauce to the saucepan, and heat just to a boil. Pour
into a sauce bowl, and serve. The sauce can be stored in the refrigerator
for up to 3 days.

Yield: 2 C

Variation: Fennel thickened sauce: Omit the mushrooms, basil, thyme, and
sage. Substitute One half C chopped fennel bulb, in 1/2" pieces; One fourth tsp toasted
fennel seeds, lightly crushed; and a pinch of saffron. Use with a seafood
pasta or chicken dishes.
Recipe By : Festive Favorites, Cooking At the Academy

Posted to Digest eatlf.v096.n223

Date: Tue, 19 Nov 1996 12:06:12 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 109.4, Fat 1.1g,

Carb 21.4g,

Fib 6.1g,

Pro 4.3g,

Sod 657mg,

CFF 8.9%.