Anything Goes Low Fat Mushroom Sauce Recipe

Ingredients for Anything Goes Low Fat Mushroom Sauce

• Fresh Mushrooms
• Garlic Cloves
• 1 tbsp margarine
• Chicken Broth
• Dried Rosemary
• Dried Thyme
• Dry Sherry
• Teriyaki Sauce
• Hot Pepper Sauce
• Nonfat Dry Milk Powder
• 2 tbsp cornstarch
• Nonfat Milk
• Parmesan Cheese
• Spicy Brown Mustard
• Dried Oregano
• Salt And Black Pepper

How to Make Anything Goes Low Fat Mushroom Sauce

1. Sauté 8 oz (225g) sliced mushrooms and 2 cloves minced garlic in 1 tbsp margarine in a large non-stick skillet until tender.
2. Add 1 1/4 cup low-sodium vegetable broth, 1 tsp dried rosemary, and 1 tsp dried thyme.
3. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer until sauce is reduced by two-thirds (approximately 10-15 minutes).
5. 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).
6. Increase heat to medium-high; cook and stir until the mixture is reduced by two-thirds (approximately 5-7 minutes).
7. Add 1/2 cup low-sodium vegetable broth, reduce heat to low, and simmer for 5 minutes.
8. In a separate bowl, whisk together 2 tbsp milk powder and 2 tbsp cornstarch.
9. Gradually whisk in 1/2 cup milk until smooth.
10. Stir the milk mixture into the sauce.
11. Bring to a boil over medium heat.
12. Cook and stir for 2 minutes, or until thickened.
13. 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.
14. Stir until cheese is melted and sauce is smooth.
15. For a vegetarian version, ensure to use vegetable broth throughout the recipe.