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Sherried mushroom sauce

November, 20th, 2024


Dieitician Tip

This white sauce may be low in fat, but it’s full of flavor.

To make this plant based, use a milk substitute.

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.


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