Mushroom Sauce

This sauce is especially good over meat, poultry or fish dishes. I love to use oyster mushrooms for this, but choose any type you like.

1. Heat the oil in a small non-stick saucepan over high heat. Add the mushrooms and sauté for approximately 5 minutes or until the liquid evaporates and the mushrooms are dry. Add the flour and stir until well combined.

2. Add the stock and milk. Cook over low heat, stirring constantly, until thickened, 4 to 5 minutes. Stir in the mustard and sherry (if using). If the sauce is too thick, add more milk.

2 tsp vegetable oil
1 1/2 cups sliced mushrooms
2 Tbsp all-purpose flour
1/2 cup chicken or beef stock
1/2 cup 2 percent evaporated milk
1/2 tsp Dijon mustard
1 Tbsp sherry (optional)

Nutritional Analysis per Serving: (1 Tbsp)

Calories 43
Protein 2 g
Fat 2 g
Saturated Fat 0.2 g
Carbohydrates 3 g
Cholesterol 1 mg
Sodium 101 mg
0.3 g

Prep Time: 15 minutes
Cook Time: 17 minutes

Make Ahead: Refrigerate for up to a day; reheat in a saucepan over low heat. Add milk if mixture is too thick.

Makes 1 1/2 cups