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Sherried Mushroom Sauce

low fat, sauces

2 cups skim milk (soy milk)
2 teaspoons vegetable oil
1 small onion; diced
1 1/2 cups sliced mushrooms
2 tablespoons flour
1 tablespoon chopped chives
1 teaspoon sherry; (optional)
Freshly-ground black pepper; to taste

Pour milk into saucepan. Warm it over low heat. Sauté onion in oil over moderate heat for about 1 minute. Add sliced mushrooms and continue to sauté about 3 minutes. Stir in the flour. Continue to cook another 2 to 3 minutes. Whisk in the warmed milk. Continue to cook; stir frequently until thickened. Add chives, sherry (optional) and pepper to taste. Keep warmed over low heat until served. Excellent with Polenta With Roasted Mediterranean Vegetables, the recipe for which is included in this collection. This recipe yields 2 1/2 cups for 10 servings. Nutritional Analysis Per Serving: Calories 45; Fat (grams) 1; Percent calories from fat 20; Percent polyunsaturated 2; Percent saturated 4; Percent monounsaturated 14; Cholesterol (milligrams) 1; Sodium (milligrams) 25; Protein (grams) 2; Carbohydrate (grams) 6; Fiber (grams) 0.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 21 Calories (kcal); 1g Total Fat; (40% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable and 1 fat serving. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 10 servings

Preparation Time: 0:00

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