Anything Goes Low-Fat Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 7 |
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This tasty low-fat sauce goes great with anything!! From pork chops, to chicken, to pasta, to baked potatoes...it is YUMMY!! I think I got the basis for this recipe from Light & Tasty magazine and tweaked it a bit here and there. Ingredients:
1 lb fresh mushrooms, sliced |
3 -4 garlic cloves, minced |
2 tablespoons stick margarine |
2 1/2 cups chicken broth or 2 1/2 cups vegetable broth, divided |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
1/4 cup dry sherry or 1/4 cup additional broth |
1 tablespoon teriyaki sauce |
1/8 teaspoon hot pepper sauce (option) |
3 tablespoons nonfat dry milk powder |
2 tablespoons cornstarch |
2 cups nonfat milk |
3 tablespoons grated parmesan cheese |
1 1/2 tablespoons spicy brown mustard |
1/2 teaspoon dried oregano |
salt and black pepper, to taste |
Directions:
1. In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
2. Add 1 1/4 cup broth, rosemary, and thyme.
3. Bring to boil; cook until reduced by two-thirds.
4. Add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
5. Add remaining broth, reduce heat, and simmer 5 minutes.
6. In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
7. Stir milk mixture into sauce.
8. Bring to boil; cook and stir for 2 minutes, or until thickened.
9. Reduce heat, add cheese, mustard, and oregano.
10. Stir until cheese is melted.
11. For vegetarian use the vegetable broth.
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