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Total Time
30mins
Prep 0 mins
Cook 30 mins

I found this in the 2012 version of the "Taste of Home" cookbook. It was created by the Taste of Home Test Kitchen and is described as: "Chock-full of mushrooms and a variety of herbs, this is especially tasty spooned over pork chops, beef tenderloin, chicken or even pasta."

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, saute mushrooms in butter until tender.
  2. Add garlic; cook 1 minute longer.
  3. Add 1 1/4 c chicken broth, rosemary and thyme.
  4. Bring to a boil; cook until mixture is reduced by two-thirds.
  5. Add 2/3 c broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
  6. Add remaining broth. Reduce heat and simmer 5 minutes.
  7. In a small bowl, combine the milk powder and cornstarch; gradually stir in milk until blended. Stir mixture into sauce.
  8. Bring to a boil; cook and stir for 2 minutes or until thickened.
  9. Reduce heat; add the cheese, mustard and oregano.
  10. Stir until cheese is melted.