Sherried mushroom sauce

By Hester

This white sauce may be low in fat, but the rich flavor of the mushrooms and sherry make it an excellent topping for chicken. You may also like it on polenta with roasted Mediterranean vegetables.

Ingredients

• 2 cups fat-free milk
• 2 teaspoons canola oil
• 1 small onion, diced
• 1 1/2 cups sliced fresh mushrooms
• 2 tablespoons all-purpose (plain) flour
• 1 tablespoon chopped chives
• Ground black pepper, to taste
• 1 teaspoon sherry (optional)

Preparation

Step 1

In a small saucepan over low heat, warm the milk.

In a nonstick skillet, heat the canola oil over medium heat. Add the onions and saute for about 3 minutes. Add the sliced mushrooms and saute another 3 minutes. Stir in the flour and continue to cook another 2 to 3 minutes. Whisk in the warmed milk. Continue to cook. Stir frequently until thickened, about 3 minutes. Add chives, pepper and sherry, if desired. Keep the mushroom sauce warmed over low heat until served.


Dash Eating Plan Servings
Vegetables 2

Nutritional Analysis(per serving) Serving size: 1/4 cup
Calories 41 Cholesterol 1 mg
Protein 2 g Sodium 25 mg
Carbohydrate 6 g Fiber 0 g
Total fat 1 g Potassium 138 mg
Saturated fat trace Calcium 63 mg
Monounsaturated fat 1 g