Garlic-Mushroom Sauce
Try this Garlic-Mushroom Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 tb soy sauce
- 1 c mushrooms sliced
- freshly ground pepper to
- 1 3/4 c water
- 2 1/2 tb corn starch, dissolved in
- 1 clove garlic, pressed
- 1 ts fresh ginger, grated
- 1 ds sesame oil (i never use
- Carbohydrate 2.7973 g
- Cholesterol 0 mg
- Fat 0.247 g
- Fiber 0.772000001072884 g
- Protein 3.1089 g
- Saturated Fat 0.03109 g
- Serving Size 1 1 Serving (286g)
- Sodium 512.46125 mg
- Sugar 2.02529999892712 g
- Trans Fat 0.11312 g
- Calories 21 calories
From the New McDougall Cookbook: Place the mushrooms in a saucepan with 1/4 cup of the water. Add the soy sauce, garlic, and ginger. Saute until the mushrooms are softened slightly, about 4 minutes.Add the remaining 1 1/2 cups water and the cornstarch mixture. Cook, stirring until the mixture boils and thickens. Season with the pepper and sesame oil. Posted to fatfree digest V96 #291 Date: 21 Oct 96 23:57 GMT From: FINNIGAN@applelink.apple.com (Finnigan, Julie)
