Herbed Mushroom Sauce

Name: Herbed Mushroom Sauce
Cook time: 30 min
Total time: 30 min
Yield: 7 serving(s)
Ingredients: 1 lb fresh mushrooms, sliced; 2 tablespoons butter; 3 -4 garlic cloves, minced; 2 1/2 cups chicken broth, divided; 2 -3 teaspoons fresh rosemary, minced or 3/4-1 teaspoon dried rosemary, crushed; 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme; 1/4 cup dry sherry or 1/4 cup chicken broth; 1 tablespoon low-sodium teriyaki sauce; 1/8-1/4 teaspoon hot pepper sauce; 3 tablespoons nonfat dry milk powder; 2 tablespoons cornstarch; 2 cups nonfat milk; 3 tablespoons grated parmesan cheese; 2 tablespoons spicy brown mustard; 2 teaspoons fresh oregano, minced or 1/2 teaspoon dried oregano

Submitted by PSU Lioness

"I found this in the 2012 version of the "Taste of Home" cookbook. It was created by the Taste of Home Test Kitchen and is described as: "Chock-full of mushrooms and a variety of herbs, this is especially tasty spooned over pork chops, beef tenderloin, chicken or even pasta.""

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Ready In:: 30mins
Ingredients:: 15
Serves:: 7

ingredients

1 lb fresh mushrooms, sliced
2 tablespoons butter
3 -4 garlic cloves, minced
2 ¹⁄₂ cups chicken broth, divided
2 -3 teaspoons fresh rosemary, minced or 3/4-1 teaspoon dried rosemary, crushed
1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
¹⁄₄ cup dry sherry or 1/4 cup chicken broth
1 tablespoon low-sodium teriyaki sauce
¹⁄₈ - ¹⁄₄ teaspoon hot pepper sauce
3 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
2 cups nonfat milk
3 tablespoons grated parmesan cheese
2 tablespoons spicy brown mustard
2 teaspoons fresh oregano, minced or 1/2 teaspoon dried oregano

directions

In a large nonstick skillet, saute mushrooms in butter until tender.
Add garlic; cook 1 minute longer.
Add 1 1/4 c chicken broth, rosemary and thyme.
Bring to a boil; cook until mixture is reduced by two-thirds.
Add 2/3 c broth, sherry, 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 a small bowl, combine the milk powder and cornstarch; gradually stir in milk until blended. Stir mixture into sauce.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add the cheese, mustard and oregano.
Stir until cheese is melted.

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RECIPE SUBMITTED BY

PSU Lioness

Coal Township, Pennsylvania

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.

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