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.
