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Herbed Mushroom Sauce Recipe

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Our Test Kitchen team dreamed up this savory sauce that's chock-full of fresh mushrooms and a variety of herbs. It's especially good spoon over pork chops, beef tenderloin, chicken or even pasta.
Recommended: 32 Super Steak Recipes
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • 3 to 4 garlic cloves, minced
  • 2-1/2 cups chicken broth, divided
  • 2 to 3 teaspoons minced fresh rosemary or 3/4 to 1 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 cup dry sherry or additional chicken broth
  • 1 tablespoon reduced-sodium teriyaki sauce
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 3 tablespoons nonfat dry milk powder
  • 2 tablespoons cornstarch
  • 2 cups fat-free milk
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons spicy brown mustard
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Directions

In a large nonstick skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add 1-1/4 cups broth, rosemary and thyme. Bring to a boil; cook until mixture is reduced by two-thirds.
Add 2/3 cup broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds. Add remaining broth. Reduce heat; simmer for 5 minutes.
In a small bowl, combine milk powder and cornstarch; gradually stir in milk until blended. Stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, mustard and oregano. Stir until cheese is melted. Yield: 7 servings.
Originally published as Herbed Mushroom Sauce in Light & Tasty February/March 2002, p48

Nutritional Facts

1/2 cup: 123 calories, 5g fat (3g saturated fat), 13mg cholesterol, 577mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 fat-free milk, 1 fat.

  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • 3 to 4 garlic cloves, minced
  • 2-1/2 cups chicken broth, divided
  • 2 to 3 teaspoons minced fresh rosemary or 3/4 to 1 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 cup dry sherry or additional chicken broth
  • 1 tablespoon reduced-sodium teriyaki sauce
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 3 tablespoons nonfat dry milk powder
  • 2 tablespoons cornstarch
  • 2 cups fat-free milk
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons spicy brown mustard
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  1. In a large nonstick skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add 1-1/4 cups broth, rosemary and thyme. Bring to a boil; cook until mixture is reduced by two-thirds.
  2. Add 2/3 cup broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds. Add remaining broth. Reduce heat; simmer for 5 minutes.
  3. In a small bowl, combine milk powder and cornstarch; gradually stir in milk until blended. Stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, mustard and oregano. Stir until cheese is melted. Yield: 7 servings.
Originally published as Herbed Mushroom Sauce in Light & Tasty February/March 2002, p48

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