Fricassee de Champignons Des Bois

Recipe By Garth Lamson
Category Atkins; Gravies; Sauces
Main Ingredient Mushroom
Cuisine Style French
Yield 6 Serving
Preparation Time 10 min
Cooking Time 10-15 min
Equipments Cutting Board; Knife; measuring cups; measuring spoons; Pestal & Mortar; Saucepan; wooden spoon

Ingredients
3 cloves
1/4 tsp Garlic powder
1 1/2 tsp Orange peel, dehydrated
1/4 tsp Cinnamon
8 oz White mushrooms, sliced
8 soz Portabella Mushrooms, roughly chopped
1/2 medium Onion, finely chopped
2 tbsp Tomato paste
2 tbsp Red wine
4 tbsp Butter
Olive oil, as required
Salt and pepper, to taste
Preparation
1. In your pestal and motar, add your spices and grind until they are combine. The dried orange peel will be a bit resistant, keep pouning. :-)

2. In your pan, add a bit of oil. Fry your mushrooms at a low heat until they just start to sweat.

3. Increase the heat a bit and add your butter. Melt, but do not let brown. Add the onions and gently saute until soft., do not brown. Add your spices and other ingredients, excluding the cream. Mix through.

4. Add the cream. Reduce the heat to a low simmer allowing the cream to mix and reduce and thicken. If not thick enough for you, use 1/8 tsp arrowroot.
______________________________________________________________________
Per Serving: 97 Calories; 8 g Fat; 5 g Sat Fat; 21 mg Cholesterol; 88 mg Sodium; 4 g Carb; 1 g Fiber; 2 g Protein.

Note
This can be served on its own or with something. We loved it over pork and chicken as well.



Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.



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