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  • Mushroom and Parsley Sauce

Mushroom and Parsley Sauce

Posted on Mar 9th, 2008
by Minal
Categories:
  • Dips and Sauces

Ingredients:
100gms white mushrooms, stems trimmed,
100gms shiitake mushrooms, only the heads not the stems,
100gms fresh Portobello mushrooms, only the heads not the stems,
1/4 tsp dried thyme powder,
1 tsp lemon juice,
1/4 cup dry white wine,
1/4 cup water,
1 tbsp balsamic vinegar or to taste,
1/4 cup fresh parsley leaves, washed, dried and chopped,
1 tbsp oil,
1 tbsp butter.

Method:
Cut the mushrooms into thick slices. Heat 1 tbsp oil and a tbsp butter in a pan on a medium high flame, then add mushroom slices and saute along with thyme, salt and pepper. Stir fry until mushrooms leave their juices. Now add lemon juice and wine and stir well. Cook till the juices are reduced to almost 1/3 rd of original. Remove from heat and let cool at room temperature. In a blender, add onions, celery and 1/4 cup water. Blend to form a smooth puree. Place a saucepan on the stove and pour in this sauce into it and stir in the mushroom mixture, vinegar, salt and pepper. Heat this sauce over medium flame for 2 minutes and stir in parsley. The sauce is ready. You can use this sauce for pasta or spaghetti.

(Visited 4 times, 1 visits today)
  • Italian Cuisine
  • mushroom
  • parsley
  • pasta
  • sauce
  • spaghetti

Minal

Minal is a designer, mother, cook, dancer, enthusiast and a creative soul. She is the founder of foodatarian.com.

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About Me

About Me

Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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