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Sherried mushroom sauce

July 29, 2022

Recipe

Sherry and mushrooms give this low-fat white sauce a rich flavor. It's excellent on chicken and vegetables.

SERVES 12

This white sauce may be low in fat, but it's full of flavor.

To make this plant based, use a milk substitute.

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.

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)

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 33 Calories 4 g Total carbohydrate 1 mg Cholesterol 0.5 Dietary fiber 0.5 g Monounsaturated fat Potassium 2 g Protein Trace Saturated fat 1/4 cup Serving size 19 mg Sodium 1 g Total fat