Sherried mushroom sauce

Content provided by Mayo Clinic

Date Updated: 07/29/2022

Serving Info

SERVES 12

Dietician Tip

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

To make this plant based, use a milk substitute.

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.

Ingredients

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)