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!
- 453.59 g fresh mushrooms, sliced
- 3-4 garlic cloves, minced
- 29.58 ml stick margarine
- 591.47 ml chicken broth or 591.47 ml vegetable broth, divided
- 2.46 ml dried rosemary, crushed
- 1.23 ml dried thyme
- 59.14 ml dry sherry or 59.14 ml additional broth
- 14.79 ml teriyaki sauce
- 0.59 ml hot pepper sauce (option)
- 44.37 ml nonfat dry milk powder
- 29.58 ml cornstarch
- 473.18 ml nonfat milk
- 44.37 ml grated parmesan cheese
- 22.18 ml spicy brown mustard
- 2.46 ml 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.