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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Our Test Kitchen team dreamed up this savory sauce that's chock-full of fresh mushrooms and a variety of herbs. It's especially good spoon over pork chops, beef tenderloin, chicken or even pasta. Ingredients:
1 pound fresh mushrooms, sliced |
2 tablespoons butter |
3 to 4 garlic cloves, minced |
2-1/2 cups chicken broth, divided |
2 to 3 teaspoons minced fresh rosemary or 3/4 to 1 teaspoon dried rosemary, crushed |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 cup dry sherry or additional chicken broth |
1 tablespoon reduced-sodium teriyaki sauce |
1/8 to 1/4 teaspoon hot pepper sauce |
3 tablespoons nonfat dry milk powder |
2 tablespoons cornstarch |
2 cups fat-free milk |
3 tablespoons grated parmesan cheese |
2 tablespoons spicy brown mustard |
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
Directions:
1. In a large nonstick skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add 1-1/4 cups broth, rosemary and thyme. Bring to a boil; cook until mixture is reduced by two-thirds.
2. Add 2/3 cup broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds. Add remaining broth. Reduce heat; simmer for 5 minutes.
3. In a small bowl, combine milk powder and cornstarch; gradually stir in milk until blended. Stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, mustard and oregano. Stir until cheese is melted. Yield: 7 servings.
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