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Recipe: Sherried mushroom sauce

Recipe: Sherried mushroom sauce

Sherry and mushrooms give this white sauce a rich flavor. It makes an excellent topping for chicken or vegetables.

This white sauce may be low in fat, but the rich flavor of the mushrooms and sherry make it an excellent topping for chicken. Try the sauce on polenta with roasted Mediterranean vegetables too.


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 (plain) flour
  • 1 tablespoon chopped chives
  • Ground black pepper, to taste
  • 1 teaspoon sherry (optional)

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories33 
Carbohydrate4 g 
Cholesterol1 mg 
FiberTrace 
Monounsaturatedfat1 g 
Potassium 
Protein2 g 
SaturatedfatTrace 
Servingsize1/4 cup 
Sodium19 mg 
TotalFat1 g 

2014-09-20

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