This quick & easy, tasty & nutritious mushroom sauce recipe is from Leslie Cerier's gem of a cookbook, Gluten Free Recipes for the Conscious Cook – A Seasonal Vegetarian Cookbook.
Total Prep and Cook Time: 20 minutes
6 Servings (about 3 cups):
Nutrition Data Per Serving, 101 g: 43 cal, fat calories 2, 9g carb , 0g fat, 303mg sodium, 3g sugars, 1g fiber, 2g protein, low Cholesterol, good source Thiamin, Vit B6, Magnesium, Phosphorus, Zinc, Vit K, Riboflavin, Niacin, Folate, Pantothenic Acid, Potassium, Copper, Manganese and Selenium. Estimated glycemic load 4
Make variations on the mushroom leek sauce by using different herbs and other flavorings. Rosemary and thyme makes a great combination for Thanksgiving and other holiday meals.
I couldn't resist adding a tsp of minced garlic, and used a vegetable bouillon cube and a dash of soy sauce in place of the salt, but I think the sauce would be quite tasty as it is.
I reduced the amount of salt in the recipe to 1/2 tsp after doing the nutritional analysis. Mushrooms & leeks must be high in sodium! Add more if you like.
For extra flavor and a richer sauce, Savvy Veg suggests sautéing the mushrooms and leeks (and garlic) in a tsp of oil before adding to the water.
Fresh herbs are lovely to use if they're easy and inexpensive to obtain. If not - rubbed sage leaves are the best form of dried sage, and whole dried rosemary, crumbled, works well in place of fresh.
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