posted by RisaG 10-15-99 6:18 PM
* Exported from MasterCook *
Creamy Mushroom Ragu with Rice (adapted for Micro/Stovetop)
Recipe By : Vegetarian Times, September 1999, p. 48
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Mushrooms
Sauces
Amount Measure Ingredient -- Preparation Method
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1/2 cup unbleached all-purpose flour
3 whole cloves
3 lg shallots -- peeled
1 tbsp vegetable oil
1 lb mixed mushrooms such as cremini & shiitake -- sliced
1 tsp salt
1 qt low fat milk
1 sm bay leaf
pinch ground nutmeg
In heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes.
Immediately remove from heat and continue whisking until flour cools slightly, 2-3 minutes.
Set aside to cool completely.
Meanwhile, stick cloves in 1 shallot and set aside.
Thinly slice remaining 2 shallots.
In heavy large skillet, heat oil over high heat.
Add sliced shallots and cook stirring, until golden brown, about 3 minutes.
Add mushrooms and 1/2 tsp salt and cook, stirring, until tender and they begin to release their juices, about 3 minutes.
Remove from heat and set aside (may take longer).
Microwave directions: Place cooled flour in microwave-safe bowl.
Gradually whisk in 3/4 cup milk and whisk until smooth paste forms.
Add 1-1/4 cups milk, gradually, and whisk until no lumps remain.
Place in microwave and cook on HIGH for 2 minutes, covered.
Take out and whisk again.
Place back in microwave, cook on HIGH, covered, for another 2 minutes.
Take out, whisk and add 1/2 tsp salt, whole shallot with cloves, bay leaf and nutmeg.
Cook on HIGH for another 4 minutes, covered, until the mixture boils and thickens.
Remove from microwave and stir for a moment.
Remove shallot with cloves and bay leaf.
Stir mushroom mixture into milk mixture and briefly warm through in microwave, on MEDIUM or 50% power, for 1 minute.
Serve hot.
For stovetop directions:
Gradually whisk in 3/4 cup milk to cooled flour in saucepan until smooth paste forms; then gradually whisk in remaining 1-1/4 cups milk until no lumps remain.
Add remaining 1/2 tsp salt, whole shallot with cloves, bay leaf and nutmeg.
Place over medium-high heat and bring to a boil, whisking constantly. Boil until thickened, whisking constantly, about 5 minutes.
Reduce heat to low and simmer, whisking occasionally, until flavors have blended, about 15 minutes.
Discard whole shallot with cloves and bay leaf.
Stir mushroom mixture into milk mixture and briefly warm through.
Serve hot.
Nutritional information: Per cup, 323 calories, 16g protein, 8g total fat (2g sat fat), 47g carbo, 10mg chol, 669mg sodium and 7g fiber.
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