Recipe by Manda
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.
Top Review by Spuffed
This is very good and I believe that it will taste good on all kinds of meat. I am going to freeze a couple servings to see how it does. Followed recipe exactly with portabellos but I skipped the milk powder and used 1% milk. Thanks so much!
- 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 See How It's Made
- In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
- Add 1 1/4 cup broth, rosemary, and thyme.
- Bring to boil; cook until reduced by two-thirds.
- 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.
- Add remaining broth, reduce heat, and simmer 5 minutes.
- In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
- Stir milk mixture into sauce.
- Bring to boil; cook and stir for 2 minutes, or until thickened.
- Reduce heat, add cheese, mustard, and oregano.
- Stir until cheese is melted.
- For vegetarian use the vegetable broth.