Ingredients
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1 lb fresh mushrooms, sliced
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3 -4 garlic cloves, minced
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2 tablespoons stick margarine
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2 1/2 cups chicken broth or 2 1/2 cups vegetable broth, divided
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon dried thyme
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1/4 cup dry sherry or 1/4 cup additional broth
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1 tablespoon teriyaki sauce
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1/8 teaspoon hot pepper sauce (option)
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3 tablespoons nonfat dry milk powder
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2 tablespoons cornstarch
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2 cups nonfat milk
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3 tablespoons grated parmesan cheese
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1 1/2 tablespoons spicy brown mustard
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1/2 teaspoon dried oregano
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salt and black pepper, to taste
Instructions
- In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
- Add 1 1/4 cup broth, rosemary, and thyme.
- Bring to boil; cook until reduced by two-thirds.
- Add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
- Add remaining broth, reduce heat, and simmer 5 minutes.
- In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
- Stir milk mixture into sauce.
- Bring to boil; cook and stir for 2 minutes, or until thickened.
- Reduce heat, add cheese, mustard, and oregano.
- Stir until cheese is melted.
- For vegetarian use the vegetable broth.