Mushroom sauce
| Ingredient | Qty, g | ||
|---|---|---|---|
| Mushroom | |||
| Tarragon | |||
| Scallion slice | |||
| Black pepper | |||
| Cooking salt | |||
| Onion | |||
| Dry white wine | |||
| Bone broth | |||
| Cream | |||
| Product release: | 1 233 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 15 | ||
| 30 | ||
| 5 | ||
55 | ||
|---|---|---|
| Proteins | 1.7 |
| Fats | 5.9 |
| Net carbohydrates | 2.3 |
| Calories | 81 kcal |
| Indexes | |
| Glycemic index | 5.5 |
| Glycemic load | 0.7 |
| Insulin index, II | 14.3 |
| Disease inflammatory index, DII | -0.23 |
| Antioxidant, ORAC | 727 |
| Weight loss | Detention | Set |
|---|---|---|
| 8% | 6% | 5% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Finely chop the onion (1 piece).
Pour dry white wine (200 ml) into a frying pan and add the chopped onion. Bring to a boil over high heat, then reduce the heat to medium and let most of the wine evaporate.
After that, pour vegetable broth (400 ml) and heavy cream (200 ml) into the frying pan. Increase the heat and bring the mixture to a boil, then reduce it and simmer the sauce until it is reduced by half.
Season to taste with salt and black pepper.
If you have frozen cooked morels or porcini mushrooms (300 g), you can add them right away. If you are using fresh mushrooms, just blanch them before adding to the sauce.
After that, bring the sauce back to a boil, add chopped green onion (1 stalk) and tarragon leaves (1 sprig), then remove from heat.
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