Mushroom Sauce

By nanarose

Vanessa Pruett, Cooking Light

APRIL 2012

Ingredients

• Cooking spray
• 1 (8-ounce) package presliced mushrooms
• 1 teaspoon chopped fresh thyme
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/4 cup white wine
• 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons butter

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.