Best Gotta Be The Best Low Fat Mushroom Sauce Ever Recipes

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" 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

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

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.

LOW FAT MUSHROOMS IN CREAM SAUCE



Low Fat Mushrooms in Cream Sauce image

Make and share this Low Fat Mushrooms in Cream Sauce recipe from Food.com.

Provided by Palmtreesbend

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces sliced mushrooms
5 pieces Laughing Cow light garlic and herb cheese
1/4 cup fat free sour cream
1/4 cup chicken broth, plus
1/4 cup chicken broth, for sauteing
1/4 cup white wine (optional)
salt
pepper

Steps:

  • Pour wine or 1/4 cup broth into saute' pan and heat over medium high heat.
  • Place mushrooms in pan and add salt and pepper to taste.
  • Sauté mushrooms in wine or broth until softened. You can add more as the mushrooms cook down, if needed.
  • Add all other ingredients and continue cooking over medium heat until cheese is melted and sauce is creamy.
  • You can alter the flavor by changing the flavor of the cheese.
  • Serve over chicken, rice, pasta or even vegetables!

EASY LOW FAT MUSHROOM SAUCE



Easy Low Fat Mushroom Sauce image

This very easy & quick to make recipe comes from my "Food for your Heart" cookbook. A low fat alternative to a traditional Stroganoff sauce. Nice with grilled steak, chicken, kebabs, meatloaf or pasta.

Provided by Jen T

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 4

2 cups mushrooms (finely chopped, measure after chopping)
1/4 cup low-fat sour cream
1/4 cup plain low-fat yogurt
fresh ground black pepper

Steps:

  • Saute the mushrooms in a non stick pan for 2-3 minutes until softened.
  • Add the sour cream, yoghurt and black pepper.
  • Mix well and heat through.
  • Serve warm as required.
  • *I sometimes sprinkle with a little chopped parsley for added colour and flavour.

Nutrition Facts : Calories 75.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 13.6, Sodium 37.3, Carbohydrate 5.7, Fiber 0.7, Sugar 3.4, Protein 4.7

GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!



Gotta Be the Best Low Fat Mushroom Sauce Ever!! image

This sauce is so simple and tastes absolutely divine! It can be used in so many ways! I stumbled over it when I didn't have the ingredients I wanted in the kitchen and thought I would be adventurous. Well good on me!!! This is a definite regular in our house over a big fat T-bone with chips and salad but we also have it with chicken and mashed potatoes. I truly love making this sauce because you really can't go wrong! The only wrong thing you can do...is not try it!!! It is LOW FAT too!!!

Provided by djmjbaker

Categories     Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

500 g portabella mushrooms (these have a much stronger flavour and colour)
1 tablespoon balsamic vinegar
1 teaspoon cornflour
1 (375 ml) can creamy evaporated low-fat milk
salt & pepper
1 dash oil or 1 dash butter

Steps:

  • This sauce is really quick and only takes about 5 minutes to make once everything is prepared!
  • White mushrooms are fine to use if you don't have Portabelo and you can chop them or slice them - whatever you prefer.
  • Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
  • While the mushrooms are cooking in the milk (this won't take long!) quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken. Don't be afraid to bring it to the boil, it won't go funny.
  • This is where it is up to you how thick you want the sauce! If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right. You really can't fail to get it the way you want. The best advice I can give is don't have the pan too hot and make sure you keep stirring!
  • Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don't want to overpower the sauce with too much salt and pepper. If it doesn't have enough flavour, add another dash of Balsamic Vinegar. It really is that simple!
  • Pour it over steak and chips or any meat that takes your fancy! Or you can cook up some cubed chicken breast and add them to the sauce and serve with mashed potatoes and greens for a healthy delicious meal! This recipe can easily be doubled.
  • One tip to give it your sauce more flavour is after you have cooked your steaks use the same pan and leave the juice. It saves on washing and adds that richness. Get saucy!

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