This page was started for my son, Elijah, who was born with a diaphragmatic hernia. He was given a 50% chance of survival. You can ready about his journey here. After already overcoming so many hurdles and currently fighting the Failure to Thrive diagnosis, we were shocked to learn about his allergy to dairy and eggs - his main source of calories. This site will chronicle our transition into a dairy and egg free home and the recipes we try along the way.


Monday, October 24, 2011

White Wine Mushroom Sauce over Pork

Margarine
Sweet Onion
Cayenne Pepper
Olive Oil
White Cooking Wine
Mushrooms
Onions
Chicken Stock

1 tsp Flour
1 tsp Margarine (Smart Balance Light)

Canned Pork or other meat

Saute mushrooms, onions, and cayenne pepper in olive oil and margarine until translucent. Add white wine. Boil out the alcohol. Add chicken stock and let simmer. Mix together flour and margarine separately and add to thicken sauce just slightly. Stir in meat and serve over grain of your choice.

Sorry for the lack of amounts. I found this recipe online and didn't follow the amounts at all, just threw things in here and there. It turned out amazing. AMAZING. We served it over oatmeal bread toast (not dairy-free), but I think it would be just as amazing over rice or noodles or anything else. We will definitely be making this again soon. We served it with garlic bread (also not dairy-free) and edamame. Yum!
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