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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Ingredients: 5 Ounce(s) Fresh porcini or cultivated 1 pn Crushed dried thyme mushrooms-sliced thinly* 1/3 c Beef stock 3 Tablespoon(s) Dry white wine *Fresh porcini mushrooms are 1/4 Cup(s) Minced red onion -available in specialty food 1 Tablespoon(s) Minced flat-leaf parsley -shops in the spring and 1 Centiliter(s) Garlic, minced -fall. They are quite meaty 1 Tablespoon(s) Fresh lemon juice -and woodsy flavored. 1 Teaspoon(s) Bran cereal 1/3 c Raisins or dates, chopped |
Directions: In a medium-size nonstick skillet, combine mushrooms, white wine, red onion, parsley, garlic and lemon juice. Saute over medium heat, stirring occasionally, until mushrooms and onion are very soft and all liquid has evaporated. Stir in tomato paste, thyme and beef stock. Spoon over 4 each 5 oz. steamed fish fillets.
Comments: Makes 4 servings.
PER SERVING (with fish)...Calories - 103, protein - 20 g, carbohydrate - 4 g, fat - 1 g, calories from fat 8%, dietary fiber - 1 g, cholesterol - 46 mg, sodium 80 mg, potassium - 627 mg.....Joslin Exchanges: 3 low-fat meat.
PER 1/2 CUP SERVING (sauce along): Calories - 16, protein - 1 g, carbohydrate - 3 g, fat - trace, calories from fat - 9%, dietary fiber - 1 g, cholesterol - 0 mg, odium - 17 mg, potassium - 188 mg |
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