Herbed Mushroom Sauce

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."

• Ready In: 30 mins
• Serves: 7

Ingredients

• 1  lb fresh mushrooms, sliced
• 2  tablespoons butter
• 3 -4  garlic cloves, minced
• 2 1⁄2 cups chicken broth, divided
• 2 -3  teaspoons fresh rosemary, minced or 3⁄4-1  teaspoon dried rosemary, crushed
• 1  teaspoon fresh thyme, minced or 1⁄4 teaspoon dried thyme
• 1⁄4 cup dry sherry or 1⁄4 cup chicken broth
• 1  tablespoon  low-sodium teriyaki sauce
• 1⁄8-1⁄4 teaspoon  hot pepper sauce
• 3  tablespoons  nonfat dry milk powder
• 2  tablespoons cornstarch
• 2  cups nonfat milk
• 3  tablespoons  grated parmesan cheese
• 2  tablespoons spicy brown mustard
• 2  teaspoons fresh oregano, minced or 1⁄2 teaspoon dried oregano

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.