Ingredients:
1 lb fresh mushrooms, sliced
3 -4 garlic cloves, minced
2 tablespoons stick margarine
2 1/2 cups chicken broth or 2 1/2 cups vegetable broth, divided
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 cup dry sherry or 1/4 cup additional broth
1 tablespoon teriyaki sauce
1/8 teaspoon hot pepper sauce ( option)
3 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
2 cups nonfat milk
3 tablespoons grated parmesan cheese
1 1/2 tablespoons spicy brown mustard
1/2 teaspoon dried oregano
salt and black pepper, to taste
Directions:
In large non-stick skillet, saute 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.
Servings: 7
Time preparation: 10 min.
Time total: 35 min.