Vegetarian Mushroom Sauce Bourguignonne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup minced onion1 cup diced carrots1/2 cup diced celery3 cloves minced garlic3 cups water1 tbsp tomato paste1 cup red wine2 tbsp dry red wine vinegarsalt to taste (nutrition facts are calculated using 1/4 tsp)1 tbsp fresh rosemary leaves (or 1 tsp dried)1/2 tsp dried thyme1 tsp dried basil1/2 tsp white pepper1/3 cup cold water2 tbsp arrowroot powder or cornstarch (nutrition facts calculated using cornstarch)1 cup white mushrooms, cleaned and slicedI Can't Believe it's Not Butter Original Buttery Spray or other non- or low- calorie spray for sauteing (5 sprays of ICBiNB were used to calculate nutrition facts)
1. Toss the onions, carrots, celery, garlic, and a little water in a skillet over medium heat, stirring, for 5 minutes.
2. Transfer the sauted veggies to a large pot and stir in all remaining ingredients EXCEPT 1/3 cup water, cornstarch (or arrowroot, if using), mushrooms, and ICBiNB.
3. Bring pot to boil, cover with the lod ajar, and simmer until vegetables are tender (about 15 to 20 minutes)
4. In a small skillet, saute the sliced mushrooms in cooking spray just until soft, then add to pot.
5. Whisk together the cold water and cornstarch (or arrowroot powder) in a small bow until smooth. Pour slowly into the simmering sauce, stirring constantly.
6. Lower the heat and continue stirring as the sauce thickens and becomes shiny, about 5 minutes.
7. If necessary, add more cornstarch or arrowroot, 1 tsp at a time, until the sauce thickens to desired consistency.
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Makes eight approximately 1/4 cup servings (depends on thickness/reduction of sauce!)
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Diabetic Exchanges: 1/2 starch
Number of Servings: 8
Recipe submitted by SparkPeople user GRACIE55113.
2. Transfer the sauted veggies to a large pot and stir in all remaining ingredients EXCEPT 1/3 cup water, cornstarch (or arrowroot, if using), mushrooms, and ICBiNB.
3. Bring pot to boil, cover with the lod ajar, and simmer until vegetables are tender (about 15 to 20 minutes)
4. In a small skillet, saute the sliced mushrooms in cooking spray just until soft, then add to pot.
5. Whisk together the cold water and cornstarch (or arrowroot powder) in a small bow until smooth. Pour slowly into the simmering sauce, stirring constantly.
6. Lower the heat and continue stirring as the sauce thickens and becomes shiny, about 5 minutes.
7. If necessary, add more cornstarch or arrowroot, 1 tsp at a time, until the sauce thickens to desired consistency.
______________________________________
Makes eight approximately 1/4 cup servings (depends on thickness/reduction of sauce!)
__________________________________
Diabetic Exchanges: 1/2 starch
Number of Servings: 8
Recipe submitted by SparkPeople user GRACIE55113.
Nutritional Info Amount Per Serving
- Calories: 51.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 113.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.3 g
- Protein: 1.0 g
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