Mushroom Sauce for Pasta (Low-Sodium) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Cookbook author Frances Levine created this recipe for her husband, who needed to follow a low-sodium diet. She suggests serving this over pasta with a sprinkling of Parmesan. I also like a little fresh chopped parsley. Add garlic, thyme or other seasonings, as you please, or enjoy the pure goodness of mushrooms. I use whatever dried mushrooms I have on hand. Ingredients:
1/4 ounce dried oyster mushroom |
1/4 ounce dried portabella mushrooms |
1 1/2 cups hot water |
6 tablespoons unsalted butter |
1 red onion, chopped |
1/4 lb fresh oyster mushroom, chopped |
1/4 lb fresh small portabella mushroom, chopped |
fresh ground black pepper, to taste |
Directions:
1. Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
2. Strain the soaking liquid through a coffee filter and reserve.
3. Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
4. Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
5. Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
6. Serve with hot pasta and Parmesan cheese.
7. Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.
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