Anything Goes Low Fat Mushroom Sauce Recipe

Name: Anything Goes Low Fat Mushroom Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 8 oz fresh mushrooms, sliced; 2 cloves garlic, minced; 1 tbsp margarine; 2 5/12 cups low-sodium vegetable broth; 1 tsp dried rosemary; 1 tsp dried thyme; 2/3 cup dry sherry; 1 tbsp teriyaki sauce; dash hot pepper sauce, to taste; 2 tbsp nonfat dry milk powder; 2 tbsp cornstarch; 1/2 cup nonfat milk; 1/4 cup grated Parmesan cheese; 1 tsp Dijon mustard; 1/2 tsp dried oregano; salt and pepper to taste

This incredibly versatile and delicious low-fat mushroom sauce elevates any dish! From juicy pork chops and succulent chicken to perfectly cooked pasta and fluffy baked potatoes, this recipe is a game-changer. Inspired by *Light & Tasty* magazine, this tweaked-to-perfection recipe is bursting with flavor without the guilt. Easy to make and guaranteed to impress, it's your new go-to sauce for weeknight dinners and special occasions.

Prep Time 10 mins

Cook Time 35 mins

Calories 153.4 kcal

Protein 17g

Rating 5.0 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Anything Goes Low Fat Mushroom Sauce

8 oz fresh mushrooms, sliced
2 cloves garlic, minced
1 tbsp margarine
2 5/12 cups low-sodium vegetable broth
1 tsp dried rosemary
1 tsp dried thyme
2/3 cup dry sherry
1 tbsp teriyaki sauce
dash hot pepper sauce, to taste
2 tbsp nonfat dry milk powder
2 tbsp cornstarch
1/2 cup nonfat milk
1/4 cup grated Parmesan cheese
1 tsp Dijon mustard
1/2 tsp dried oregano
salt and pepper to taste

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How to Make Anything Goes Low Fat Mushroom Sauce

Sauté 8 oz (225g) sliced mushrooms and 2 cloves minced garlic in 1 tbsp margarine in a large non-stick skillet until tender.
Add 1 1/4 cup low-sodium vegetable broth, 1 tsp dried rosemary, and 1 tsp dried thyme.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer until sauce is reduced by two-thirds (approximately 10-15 minutes).
Add 2/3 cup low-sodium vegetable broth (or sherry, or a combination of broth and 1 tbsp teriyaki sauce), and a dash of hot pepper sauce (to taste).
Increase heat to medium-high; cook and stir until the mixture is reduced by two-thirds (approximately 5-7 minutes).
Add 1/2 cup low-sodium vegetable broth, reduce heat to low, and simmer for 5 minutes.
In a separate bowl, whisk together 2 tbsp milk powder and 2 tbsp cornstarch.
Gradually whisk in 1/2 cup milk until smooth.
Stir the milk mixture into the sauce.
Bring to a boil over medium heat.
Cook and stir for 2 minutes, or until thickened.
Reduce heat to low; stir in 1/4 cup grated Parmesan cheese (or other cheese of choice), 1 tsp Dijon mustard, and 1/2 tsp dried oregano.
Stir until cheese is melted and sauce is smooth.
For a vegetarian version, ensure to use vegetable broth throughout the recipe.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

29g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Sauces Condiments Etc Vegetables Easy Low Fat Stove Top Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Savory Sauces Mushrooms Low In Something Taste Mood Equipment