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Mushroom Sauce

Photo: Johnny Autry; Styling: Mary Clayton Carl
Total time 10 mins
Yield Serves 8 (serving size: 3 tablespoons)
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.

Ingredients

  • 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

Nutrition Information

  • calories 37
  • fat 2.9 g
  • satfat 1.8 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 1.9 g
  • fiber 0.2 g
  • cholesterol 8 mg
  • iron 0.2 mg
  • sodium 87 mg
  • calcium 7 mg

How to Make It

  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.

Cook's Notes

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.