" Anything Goes" Low-fat Mushroom Sauce

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 7
• 1 lb fresh mushrooms, sliced
• 3 -4 garlic cloves, minced
• 2 tablespoons stick margarine
• 2 1/2 cups chicken broth or 2 1/2 cups vegetable broth, divided
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1/4 cup dry sherry or 1/4 cup additional broth
• 1 tablespoon teriyaki sauce
• 1/8 teaspoon hot pepper sauce (option)
• 3 tablespoons nonfat dry milk powder
• 2 tablespoons cornstarch
• 2 cups nonfat milk
• 3 tablespoons grated parmesan cheese
• 1 1/2 tablespoons spicy brown mustard
• 1/2 teaspoon dried oregano
• salt and black pepper, to taste

Recipe

• 1 in large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
• 2 add 1 1/4 cup broth, rosemary, and thyme.
• 3 bring to boil; cook until reduced by two-thirds.
• 4 add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
• 5 add remaining broth, reduce heat, and simmer 5 minutes.
• 6 in bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
• 7 stir milk mixture into sauce.
• 8 bring to boil; cook and stir for 2 minutes, or until thickened.
• 9 reduce heat, add cheese, mustard, and oregano.
• 10 stir until cheese is melted.
• 11 for vegetarian use the vegetable broth.