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Low Fat Mushroom Sauce
Low Fat Mushroom Sauce
Ingredients
1 tablespoon margarine
1/2 cup thinly sliced fresh mushrooms, (about 1-1/2 ounces)
2 tablespoons all-purpose flour
1/2 teaspoon chopped fresh or
1/4 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup skim milk
1 tablespoon dry sherry
Method
Heat margarine in 1-1/2-quart nonstick saucepan over medium-high heat.
Saute mushrooms in margarine until liquid is evaporated.
Stir in flour, tarragon, salt and pepper.
Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat.
Gradually stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 2 minutes.
Stir in sherry.
:ABOUT 1-1/4 CUPS SAUCE.
:MICROWAVE DIRECTIONS: Place margarine and mushrooms in 4-cup microwavable measure.
Microwave uncovered on high 1 minute to 1 minute 30 seconds or until mushrooms are soft.
Stir in flour, tarragon, salt and pepper until margarine is absorbed.
Gradually stir in milk.
Microwave uncovered 3 to 4 minutes, stirring every minute, until thickened.
Stir in sherry.
