Creamy Mushroom Sauce
Makes: 2 cups
Total Time: 20 minutes
Heat oil and butter together over medium-high heat, just until butter melts.
Add shallots and sauté until softened, 2 minutes. Stir in garlic, cook 1 minute. Add mushrooms and sear, do not stir until mushrooms begin to brown. Sauté until most liquid is evaporated, 2–3 minutes.
Stir in tomato paste and sauté until beginning to brown, about 2 minutes. Sprinkle in flour and stir to combine.
Pour sherry in and scrape the bottom of the pan. Add stock gradually whisking smooth. Reduce heat to medium and simmer for 5 minutes. Add cream and return to a boil. Remove from heat and stir in sage and lemon juice. Season with salt and pepper to taste.
Per Per 1/4 cup: 93 cal; 6g total fat (3g sat); 14mg chol; 105mg sodium; 6g carb; 0g fiber; 2g protein
Makes: 1 cup
Total Time: 45 minutes
Combine raspberries, tomato, brown sugar, vinegar, bourbon, and salt in a small saucepan over medium heat until simmering; transfer to blender.
Purée berry-tomato mixture until smooth in a food processor or blender. Strain mixture through a fine mesh sieve to remove seeds, skins, and any pulp. Return purée to saucepan over medium-high heat. Add cloves, nutmeg, and cayenne; bring mixture to a boil and reduce until it reaches the consistency of ketchup, about 20 minutes.
Per Per 1/4 cup: 161 cal; 0g total fat ( sat); 0mg chol; 242mg sodium; 44g carb; 1g fiber; 1g protein
Table of Contents
4 TIPS & TIMESAVERS
6 A PASSION FOR PIZZA
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8 Q & A
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10 FRESH GREEN TOMATOES
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12 AUTUMN FLAVORS
16 FRUIT OF THE VINE
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18 QUICK-COOKING CUTLETS
22 BRINGING THE BISTRO HOME
30 STOCK OPTIONS
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38 SAGE ADVICE ABOUT PORK
44 HARVEST FALL FESTIVAL
50 SOUTHERN SWEETNESS
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