* Exported from MasterCook *
Mushroom with Whiskey Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 ounce dried mixed wild mushrooms
1 tablespoon whiskey
1 tablespoon butter
1 garlic clove -- peeled and crushed
1 tablespoon chopped fresh parsley
1/4 cup whipping cream
To serve: cooked pasta to serve 4 people
freshly ground black pepper
Cover mushrooms with boiling water. Let stand for 20 minutes. Add whiskey and steep another 30 minutes.
Melt butt in a skillet and lightly saute garlic and parsley. Add mushrooms and soaking liquid to the pan.
Stir in whipping cream and bring to a boil. Continue cooking until sauce has thickened.
Mix thoroughly with pasta and serve with freshly ground black pepper.
Makes 4 servings.
The inspiration for this dish comes from Scotland rather than Italy. It is the creation of an Edinburgh chef who has a passion for both wild mushrooms and his native brew. The rich and pungent sauce makes a great starter. It goes well with both linguine and spaghettini.
Cuisine:
"Scotland"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 1997"
Copyright:
"1997"
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Per Serving (excluding unknown items): 107 Calories; 8g Fat (72.7% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 36mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 903130 0 0 0 0 0 0 0
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