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Mushroom Sauce Recipe
|Water/Nonfat chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||12 Ounce|
|Onion||1 Small, finely chopped|
|Dried basil leaves||1⁄2 Teaspoon|
|Mushrooms||1⁄2 Cup (8 tbs), finely chopped|
|Dried oregano leaves||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Serving size: Complete recipe
Calories 438 Calories from Fat 6
% Daily Value*
Total Fat 0.67 g1%
Saturated Fat 0.15 g0.75%
Trans Fat 0 g
Cholesterol 72 mg
Sodium 490.8 mg20.4%
Total Carbohydrates 80 g26.5%
Dietary Fiber 4.9 g19.6%
Sugars 54.2 g
Protein 28 g55.7%
Vitamin A 32.2% Vitamin C 24.1%
Calcium 109.1% Iron 15.6%
*Based on a 2000 Calorie diet
Add onion, mushrooms, and garlic.
Cook and stir for 5 minutes.
Add more liquid during this process if necessary.
Drain onion mixture and set aside.
Reserve 2 tablespoons evaporated skim milk.
Place the rest of the milk in a saucepan over medium heat.
Combine the reserved milk with the arrowroot or cornstarch.
Add arrowroot or cornstarch to saucepan and mix well.
Continue cooking, stirring until the sauce has thickened.
Stir in onion mixture, basil, and oregano.