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" Anything Goes" Low-Fat Mushroom Sauce

" Anything Goes" Low-Fat Mushroom Sauce created 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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Manda
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@Manda
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"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."
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  1. 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!
    Reply
  2. cindymcleod62
    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!
    Reply
  3. Lady Foodologist
    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!
    Reply
  4. Lady Foodologist
    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!
    Reply
  5. Meredith C-ville
    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!
    Reply
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