Mushroom Sherrry sauce

By exdircomp

Ingredients

• 1 teaspoon olive oil
• 2 cups sliced mushrooms
• 1 onion, sliced
• salt and pepper 2 tablespoons dry sherry or 2 tablespoons apple juice
• 1 tablespoon flour
• 2/3 cup low-fat milk (I use skim)
• 1/4 cup chicken broth
• 1 (1 lb) package frozen low-fat potato pierogies, thawed
• 2 tablespoons light sour cream

Preparation

Step 1

Directions:

Heat oil in large nonstick skillet over medium-high heat.

Add the mushrooms, onion, salt and pepper to taste.

Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.

Stir in sherry and cook until evaporated.

Sprinkle in flour and stir to combine.

Stir in milk, bring to a boil.

Remove from heat and stir in sour cream.

Serve over Pierogis