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Mushroom Sauce


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

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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Contributor: Betty Crocker's Low-Fat

Yield: 20 servings

Preparation Time: 0:00

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