Sherried mushroom sauce
Sherry and mushrooms give this low-fat white sauce a rich flavor. It's excellent on chicken and vegetables.
Nutrition Facts
Serving Size: 1/4 cup
Calories: 33
Serving size
1/4 cup
Calories
33
Monounsaturated fat
0.5 g
Saturated fat
Trace
Total fat
1 g
Sodium
19 mg
Cholesterol
1 mg
Dietary fiber
0.5
Protein
2 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(SERVES 12)
- 2 cups fat-free milk
- 2 teaspoons canola oil
- 1 small onion, diced
- 1 1/2 cups sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped chives
- Ground black pepper, to taste
- 1 teaspoon sherry (optional)
Directions
In a small saucepan over low heat, warm the milk.
In a nonstick skillet, heat the canola oil over medium heat. Add the onions and saute for about 3 minutes. Add the sliced mushrooms and saute another 3 minutes. Stir in the flour and continue to cook another 2 to 3 minutes.
Whisk in the warmed milk. Continue to cook. Stir frequently until thickened, about 3 minutes. Add chives, pepper and sherry, if desired. Keep the mushroom sauce warmed over low heat until served.
