Low K Sauces and Dressings

A necessity in one’s food life!

Although by no means a necessity in one’s food life, sauces and dressings do add taste, texture and delight to so many dishes. These sauces are all simple and straight forward to make and go with many things. From the astringent balsamic vinegar and rosemary dressing to the sweet yoghurt sauce, each should become part of your suite of recipes to use regularly.

Black Pepper and Mushroom Sauce

  • INGREDIENTS

  • 2 large field mushrooms
  • 1 fresh shitake mushroom
  • 1 teaspoon of butter or margarine
  • 1 teaspoon of roughly crushed black pepper
  • 1⁄2 cup of Shiraz wine

  • OPTION

  • To make the sauce more creamy, add 1 tablespoon of Greek Yoghurt, plain yoghurt or cooking cream and warm through. Do not simmer as the mix may split.
This sauce goes well with all red meats including kangaroo, venison and lamb. It is simple to make but changes a plain and basic dish of meat into something special.

DIRECTIONS

  1. Brush any growing medium off the field mushrooms.
  2. Slice the field mushrooms into thin slices and put aside.
  3. Slice the shitake mushroom into thin slices and put with the field mushrooms.
  4. Braise the mushrooms in the butter until they begin to turn brown and the butter has been absorbed.
  5. Add the black pepper.
  6. Add the Shiraz wine and heat until the alcohol is burned off.
  7. Serve in a sauce bowl alongside your chosen meat.
OTHER CHAPTERS

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Breakfasts
Soups and Starters
Entrees
Main Courses
Salads
Vegetables
Sauces and Dressings
Desserts
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