From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-33831-557384
The Reduction of Zola
Look out world, Zola's on a diet! So what does that mean to you?
Probably not much. Truth be told I've pretty much been on a diet since
I was about 12 years old. This is just the first time I've "joined"
one of the commercially available diet programs. I've done low-carb,
low-cal, high-fiber, you name it. I've even been on very successful,
closely monitored diets overseen by specialists. There just seems to
be one reason or another why I've gained weight back. One time I had
to be put on a medication for something completely unrelated to
weight. They told me the meds were going to cause me to gain weight. I
wasn't expecting 28 pounds in 30 days! Holy Milk Shakes!
Most of the time we all know why we gain weight. We eat more than we
burn off! No excuses.
Anyway, I guess I'm really just telling you about this because it
might affect the recipes I produce. You'll probably be able to tell
when I'm being really good on my diet because I'll dream up things
that are low calorie or at least "score reasonably" in points. You'll
see when I'm being bad, or when I'm bored with the whole thing.
One of my goals is to come up with things that are tasty but still
score well. This mushroom sauce, for instance, should score well.
Mushrooms are good. Very good. The red wine is reasonable. (By the
way, this is a great way to use up a red wine that's left over or
wasn't so great to begin with.) The shallots are fine. I'm using the
new olive oil margarine that is "good fat." If you can get the new
Fleischmann's Olive Oil spread where you live, check it out. I have
been buying it since it first hit the stores. I love this stuff! Melts
wonderfully and tastes like the real thing to me! (How's that for a
commercial! They should pay me!)
Enjoy this sauce. Serve it on roast beef, chicken, beef tenderloin, a
hamburger or even an omelet!
Red Wine-Horseradish Mushroom Sauce
Makes 6 servings
2 tsp canola oil
2 tsp olive oil spread or butter, plus 1 Tbl
for the mushrooms
2 large shallots, minced
1 cup red wine
1 10.5-oz can of no-salt chicken broth
1/2 pound mixed,
sliced mushrooms (Button and shitake are my favorites. No stems.)
1/8 tsp dried thyme or just a sprinkle
1 tsp prepared
horseradish
Pepper and salt to taste
2 tsp flour
In a medium saucepan put in your oil and olive oil spread and add the
shallots. Cook on Medium about 2 minutes until the shallots are soft
and just about to start browning. Add the wine and the chicken broth.
Turn up to Medium High and boil this mixture down until you have
approximately one and one-half cups left. This will take about 15
minutes.
While the mixture is reducing, you're going to sauté your
mushrooms. Do this in a sauté pan with a tablespoon of the
olive oil spread. Sauté until the mushrooms are browning on the
edges. Sprinkle on the thyme, season with salt and pepper and sprinkle
on the flour. Stir until the flour disappears. Turn off and hold until
the reduction is ready.
When the reduction is ready, pour it into the mushroom mix and add the
horseradish. Heat until the mushrooms are warm and the mixture has
thickened. This will only take a minute or two at most on Medium Low.
Enjoy!