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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine. Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles. Ingredients:
cooking spray |
1 (8-ounce) package presliced mushrooms |
1 teaspoon chopped fresh thyme |
1/2 cup fat-free, lower-sodium chicken broth |
1/4 cup white wine |
2 teaspoons cornstarch |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 tablespoons butter |
Directions:
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.
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