Mushrooms and Veal Sauce - 9g Carbohydrate; 1g Dietary Fiber

Mushrooms and Veal Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
1 ounce dried mixed wild mushrooms
1 onion -- peeled and minced
1 garlic clove -- peeled and crushed
3 tablespoons olive oil
3/4 pound ground veal -- or pork
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage -- or 1 t. dried sage
1 teaspoon grated lemon peel
1/4 cup red wine
1 tablespoon capers -- (to 2 T.)
1 teaspoon cornstarch
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Cover mushrooms with boiling water and let stand for 15 minutes. Drain, reserving the liquid, and chop mushrooms. Meanwhile saute onion and garlic in oil until lightly browned. Add meat and cook, stirring, about 5 minutes. Add parsley, sage, lemon peel, wine and capers and bring to a boil. Add chopped mushrooms and simmer 15 minutes. Mix mushroom liquor with cornstarch and stir into sauce. Return to a boil and cook another 5-6 minutes. Pour sauce over pasta and serve with freshly grated Parmesan cheese. Makes 4 servings.

Per serving: Calories 435; Total Fat 19g (sat fat 5g); Carbs 34g; Fiber 3g; Protein 29g; Chol 93mg; Sodium 341mg.
If you do not want to use veal, pork can be substituted. The sauce works well with most shapes but I particularly like to serve it with rotelle or wheels.
Per Serving (excluding unknown items): 260 Calories; 16g Fat (57.5% calories from fat); 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch) ; 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0