½ cup = 1 Carbohydrate Block
4 ½cups mushrooms, sliced
10 teaspoons cornstarch
1/8 teaspoon chili powder
½ teaspoon garlic, chopped
1 tablespoon dried parsley flakes
3 cups strong beef stock
1/8 teaspoon Worcestershire Sauce
1 tablespoon red wine
Salt and pepper to taste
Combine all ingredients in a small saucepan to form a sauce. (Mix cornstarch with a little cold water to dissolve it before adding to saucepan.) Heat sauce to a light simmer, constantly stirring until mixture thickens. Transfer sauce mixture to a storage container, let cool and refrigerate.**
NOTE: Each cup of Zoned Mushroom Sauce contains 1 Carbohydrate Block. There are no Protein or Fat Blocks in this recipe. This recipe is used as a component of other Zone recipes.
**NOTE: This sauce may be refrigerated for up to 5 days, or if you prefer the sauce may be frozen and defrosted for later use. Although the sauce is freeze-thaw stable, after sauce has been frozen and defrosted it may need to be stirred to reincorporate the small amount of moisture that forms on the sauce during the freezing and thawing process.