" Anything Goes" Low-Fat Mushroom Sauce
photo by Cookin-jo
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
7
ingredients
- 1 lb fresh mushrooms, sliced
- 3 -4 garlic cloves, minced
- 2 tablespoons stick margarine
- 2 1⁄2 cups chicken broth or 2 1/2 cups vegetable broth, divided
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon dried thyme
- 1⁄4 cup dry sherry or 1/4 cup additional broth
- 1 tablespoon teriyaki sauce
- 1⁄8 teaspoon hot pepper sauce (option)
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons cornstarch
- 2 cups nonfat milk
- 3 tablespoons grated parmesan cheese
- 1 1⁄2 tablespoons spicy brown mustard
- 1⁄2 teaspoon dried oregano
- salt and black pepper, to taste
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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Reviews
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I'm so glad I picked this recipe for the "pick a chef" event. I can't believe this wonderfully creamy and richly flavored mushroom sauce has'nt been reviewed yet. It tastes much more decadent than the fat grams and calories would indicate. The multiple reductions gave the mushrooms intense flavor, and the milk mixture provided a creamy texture. Well worth the time to prepare. I served it with plain pan-grilled pork chops and rice.
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this is phenomenal! it does take a long time to make but well worth the effort - I use crimini mushrooms instead of white - I think portobello mushrooms would be great as well The teriyaki gives it that saltiness it needs and reducing it in the broth gives an amazing sauce that is definitely more lo-cal than a cream sauce - I skipped the milk powder and corn starch and just simmered for longer to get rid of the extra liquid - I substituted the sherry with cooking burgundy wine - I think it gives it a deeper flavor - served over rice with rosemary pork meatballs!
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I was browsing while waiting on hold, glanced at the recipe, and then had to look back once I was done with my call. I hadn't been looking for a dinner idea, but I realized I had everything for this recipe. I added an onion to the garlic (I used 6 cloves) and mushrooms at the beginning, and then tore up some ham pieces to throw in at the end. I cooked up some egg noodles, which I stirred together with the sauce, and then served with an additional sprinking of grated parm. It definitely tasted richer than its ingredients, and I think it's the bit of mustard, teriyaki, and herbs that gave it just a bit more complexity than is usual with this type of sauce. I guess it's the usual thing...if you're cutting out some fat, you have to add a bit more flavor in return. Thanks for sharing the recipe!
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Tweaks
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this is phenomenal! it does take a long time to make but well worth the effort - I use crimini mushrooms instead of white - I think portobello mushrooms would be great as well The teriyaki gives it that saltiness it needs and reducing it in the broth gives an amazing sauce that is definitely more lo-cal than a cream sauce - I skipped the milk powder and corn starch and just simmered for longer to get rid of the extra liquid - I substituted the sherry with cooking burgundy wine - I think it gives it a deeper flavor - served over rice with rosemary pork meatballs!
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"