Sherried mushroom sauce

Recipe Information

Ingredients

• 2 cups fat-free milk

• 2 teaspoons canola oil

• 1 small onion, diced

• 1 1/2 cups fresh mushrooms, sliced

• 2 tablespoons all-purpose flour

• 1 tablespoon chives, chopped

• Ground black pepper, to taste

• 1 teaspoon sherry

Directions

• Heat the milk in a small saucepan over low heat.

• Heat the canola oil in a nonstick skillet and saut� the onions for 3 minutes. Add the mushrooms and saut� another 3 minutes. Stir in the flour, and cook for another 3 minutes. Slowly whisk in the warmed milk, stirring frequently for 3 minutes. Add the chives, pepper, and sherry. Keep the mushroom sauce warmed over low heat until served.

Nutrition (per serving)

• Calories: 41 cal

• Total fat: 1g

• Saturated fat: 0g

• Monounsaturated fat: 1g

• Cholesterol: 1mg

• Sodium: 25mg

• Potassium: 138mg

• Carbohydrate: 6g

• Fiber: 0g

• Protein: 2g

• Calcium: 63mg