" Anything Goes" Low-Fat Mushroom Sauce

READY IN: 35mins
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!

Ingredients Nutrition

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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