" Anything Goes" Low-Fat Mushroom Sauce
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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INGREDIENTS
Nutrition- 1
- 3 -4
- 2tablespoons stick margarine
- 2 1⁄2
- 1⁄2
- 1⁄4teaspoon dried thyme
- 1⁄4
- 1tablespoon teriyaki sauce
- 1⁄8teaspoon hot pepper sauce (option)
- 3tablespoons nonfat dry milk powder
- 2tablespoons cornstarch
- 2cups nonfat milk
- 3tablespoons grated parmesan cheese
- 1 1⁄2tablespoons spicy brown mustard
- 1⁄2teaspoon dried oregano
- salt and black pepper, to taste
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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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