Sherried mushroom sauce
Nutrition Facts
Serving Size 1/4 cup
Calories 33
| Amount Per Serving | ||
| Monounsaturated fat | 0.5 g | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 19 mg | |
| Cholesterol | 1 mg | |
| Dietary fiber | 0.5 | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Sherry and mushrooms give this low-fat white sauce a rich flavor. It's excellent on chicken and vegetables.
Ingredients
(SERVES 12)- 2 cups fat-free milk
- 2 teaspoons canola oil
- 1 small onion, diced
- 1 1/2 cups sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped chives
- Ground black pepper, to taste
- 1 teaspoon sherry (optional)
Directions
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.