1 tablespoon margarine
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.
Contributor: Betty Crocker's Low-Fat
Yield: 20 servings
Preparation Time: 0:00
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