Since I started eating low carb, I've been on the look out for new and DELICIOUS ways to prepare low carb vegetables. So many sauces are easily adaptable, including this very yummy Madeira Sauce. The original recipe called for making a roux with flour and then adding milk....my solution, skip the flour AND milk and go straight to cream. This made a lovely side dish to some grilled flat-iron steaks and a romaine salad.
Mushrooms w/Madeira Sauce
2 Tbsp unsalted butter for sauce plus one Tbsp for mushrooms
1.5 pound mixed fresh or dry mushrooms (shitake, porcini, oyster)
1/2 cup Madeira wine
1 cup vegetable broth (or liquid from reconstituted dried mushrooms or mixture of both)
1/2 cup heavy cream
pinch of ground nutmeg
pinch of cayenne pepper
Salt and freshly ground pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 375°F. Butter a casserole dish. In a large skillet over medium-high heat, melt the 1 Tbsp butter. Add the mushrooms and sauté, stirring occasionally, about 10 minutes. If using dry mushrooms, reconstitute in 1 cup warm water for 30 minutes and drain, reserving liquid before sautéing. Place mushrooms in the prepared casserole dish and set aside, cover to keep it warm. For the sauce, Add broth (or mushroom liquid) to skillet over medium heat. Bring to a boil, scrapping up all bits. Reduce liquid to half. Add cream. Whisk sauce, slowly adding the Madeira wine. Whisk in butter, 1 Tbsp at a time. Season with salt, pepper, nutmeg and a touch of cayenne. Pour over mushrooms. Sprinkle with the Parmigiano-Reggiano. Bake for 10-15 minutes until the top is golden and the cheese is melted. Let stand for 5 minutes before serving. Serves 4.
Net Carbs: 10 grams per serving
Posting to Foodie Friday.