" ANYTHING GOES" LOW-FAT MUSHROOM SAUCE
This tasty low-fat sauce goes great with anything!! From pork chops, to chicken, to pasta, to baked potatoes...it is YUMMY!! I think I got the basis for this recipe from "Light & Tasty" magazine and tweaked it a bit here and there.
Provided by Manda
Categories Sauces
Time 35m
Yield 7 serving(s)
Number Of Ingredients 16
Steps:
- In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
- Add 1 1/4 cup broth, rosemary, and thyme.
- Bring to boil; cook until reduced by two-thirds.
- Add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
- Add remaining broth, reduce heat, and simmer 5 minutes.
- In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
- Stir milk mixture into sauce.
- Bring to boil; cook and stir for 2 minutes, or until thickened.
- Reduce heat, add cheese, mustard, and oregano.
- Stir until cheese is melted.
- For vegetarian use the vegetable broth.
DIABETIC, LOW-FAT BAKED STUFFED PORTOBELLO CAPS
Make and share this Diabetic, Low-Fat Baked Stuffed Portobello Caps recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil and garlic in a small skillet.
- Cook over very low heat until soft and aromatic, not browned.
- Add red pepper flakes and remove from heat.
- Hold mushroom upright and tap to dislodge dirt.
- Clean with a soft brush.
- Gently cut the stem flush with the cap, reserving the stem.
- Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
- Set gill-side up on a baking sheet.
- Sprinkle with 1/2 tsp.
- of the salt.
- With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
- Stir in diced red pepper, parsley and thyme.
- Add remaining oil mixture and remaining 1/2 tsp.
- salt and pepper.
- Let stand until somewhat juicy, about 1 hour, tossing occasionally.
- Set rack in upper third of oven and preheat to 450 degrees.
- Divide the stuffing among the caps, spreading evenly.
- Bake until tender throughout, 10 to 15 minutes.
- Transfer to a warm platter and garnish with arugula.
- Serve hot.
Nutrition Facts : Calories 66, Fat 4.7, SaturatedFat 0.7, Sodium 393.4, Carbohydrate 5.3, Fiber 1.6, Sugar 2, Protein 2.3
SATAN'S SALISBURY STEAKS WITH MUSHROOM SAUCE
My version of Salisbury steak with a bit of heat. You can omit hot pepper sauce if you are not into heat or have children who do not like spicy food.
Provided by Rinshinomori
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- For Patties: Combine all meat patty ingredients well until almost pasty except the oil and form into 6 oblong patties.
- Cook patties in 1 T oil in the moderately heated skillet for 4 minutes each side.
- Remove patties and set aside.
- For Sauce: In the same skillet, saute mushrooms in butter, add salt and pepper then stir in flour.
- Add beef stock, wine and stir until mixture comes to a boil.
- Stir in remaining ingredients and simmer for a few minutes.
- Add beef patties to the skillet containing mushroom sauce and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally.
- Add some water if sauce seems too dry.
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