By Manda on May 23, 2002
Photo by Cookin-jo
Photo by Cookin-jo
"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."
Serving Size: 1 (250 g)
Servings Per Recipe: 7
"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!"
"I'm so glad I picked this recipe for the "pick a chef" event. I can't believe this wonderfully creamy and richly flavored mushroom sauce has'nt been reviewed yet. It tastes much more decadent than the fat grams and calories would indicate. The multiple reductions gave the mushrooms intense flavor, and the milk mixture provided a creamy texture. Well worth the time to prepare. I served it with plain pan-grilled pork chops and rice."
"I used this as my Beef Stroganoff sauce and it was great. I just added in the ground beef and some onions and garlic and had it over noodles with sugar snap peas on the side. Excellent!"
"this is phenomenal! it does take a long time to make but well worth the effort - I use crimini mushrooms instead of white - I think portobello mushrooms would be great as well The teriyaki gives it that saltiness it needs and reducing it in the broth gives an amazing sauce that is definitely more lo-cal than a cream sauce - I skipped the milk powder and corn starch and just simmered for longer to get rid of the extra liquid - I substituted the sherry with cooking burgundy wine - I think it gives it a deeper flavor - served over rice with rosemary pork meatballs!"
"I was browsing while waiting on hold, glanced at the recipe, and then had to look back once I was done with my call. I hadn't been looking for a dinner idea, but I realized I had everything for this recipe. I added an onion to the garlic (I used 6 cloves) and mushrooms at the beginning, and then tore up some ham pieces to throw in at the end. I cooked up some egg noodles, which I stirred together with the sauce, and then served with an additional sprinking of grated parm. It definitely tasted richer than its ingredients, and I think it's the bit of mustard, teriyaki, and herbs that gave it just a bit more complexity than is usual with this type of sauce. I guess it's the usual thing...if you're cutting out some fat, you have to add a bit more flavor in return. Thanks for sharing the recipe!"
"Wow, this sauce is amazing! Yes, it takes a bit longer than the usual sauce but it is very much worth it. A definite make again which can be served with so many things. I used the dry sherry and would highly recommend it. Thank you, Manda!"
"Superb! Transforms every day steak and veg into an exceptional gourmet meal."
"I wish you would bottle this sauce - it was delicious over pork chops. I was cooking the chops and some cabbage at the same time and I needed two more hands!"