Sun Dried Tomato and Mushroom Butter Sauce

Yield: 4 cups | Serving Size: 2 ounces

Sun Dried Tomato and Mushroom Butter Sauce

Ingredients

  • 4 ounces | Sundried tomatoes, julienned
  • 1 sprig | Rosemary leaves, chopped
  • To taste | Cracked pepper

Preparation

STEP 1

Reduce 4 cups Butter Sauce Base to 3 cups in saucepan over medium-low heat (about 10 minutes).

STEP 2

Sauté mushrooms and shallots in unsalted butter for 3 minutes over medium heat. Add tomatoes and rosemary. Pour butter sauce reduction into sauté mixture. Let simmer over low heat for 2 minutes to blend flavors.  Season.

STEP 3

Serve over grilled beef, chicken or pasta.


Nutritional Information

  • Serving Size2 ounces
  • Calories190 calories
  • Fat 19 grams
  • Sat. Fat 12 grams
  • Trans Fat 1 grams
  • Cholesterol 50 milligrams
  • Sodium 310 milligrams
  • Carbohydrates 5 grams
  • Dietary Fiber 1 grams
  • Sugars 3 grams
  • Protein 2 grams
  • Vitamin A 989.048 IU
  • Vitamin C 3.030 milligrams
  • Calcium 17.224 milligrams
  • Iron 0.735 milligrams

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