Low Fat Mushroom Sauce Recipe

Ingredients

1 tablespoon margarine

1/2 cup thinly sliced fresh mushrooms

-- (about 1-1/2 ounces)

2 tablespoons all-purpose flour

1/2 teaspoon chopped fresh or

1/4 teaspoon dried tarragon

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup skim milk

1 tablespoon dry sherry

Method

Heat margarine in 1-1/2-quart nonstick saucepan over medium-high heat.

Saute mushrooms in margarine until liquid is evaporated.

Stir in flour, tarragon, salt and pepper.

Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat.

Gradually stir in milk.

Heat to boiling, stirring constantly.

Boil and stir 2 minutes.

Stir in sherry.

ABOUT 1-1/4 CUPS SAUCE.

MICROWAVE DIRECTIONS: Place margarine and mushrooms in 4-cup microwavable measure.

Microwave uncovered on high 1 minute to 1 minute 30 seconds or until mushrooms are soft.

Stir in flour, tarragon, salt and pepper until margarine is absorbed.

Gradually stir in milk.

Microwave uncovered 3 to 4 minutes, stirring every minute, until thickened.

Stir in sherry.

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