This is an excellent sauce to serve with any meat!! I mades the menu with grilled flank steak, garlic mashed potatoes & butter roasted carrots last week & my husband raved as did I. tonight I am making it again to serve over leftover roast pork. Cant wait for dinner!!!
Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine. Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles.
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- Calories: 37
- Fat: 2.9g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.1g
- Protein: 0.8g
- Carbohydrate: 1.9g
- Fiber: 0.2g
- Cholesterol: 8mg
- Iron: 0.2mg
- Sodium: 87mg
- Calcium: 7mg
- Cooking spray
- 1 (8-ounce) package presliced mushrooms
- 1 teaspoon chopped fresh thyme
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/4 cup white wine
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.
Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of tablespoons of butter round out the flavors and add richness to this sauce—stir it in off the heat so it blends in and emulsifies.
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