Mushroom Sauce
Portion Size: 2 Tablespoons
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/4 cup milk | |
| 2 tablespoons cornstarch | |
| 1 cup reduced sodium broth | Use chicken broth for poultry or beef broth for beef or pork |
| 2 tablespoons olive oil | |
| 8 oz. (about 3 cups) fresh white mushrooms | Wash, trimmed and sliced |
| ½ cup chopped onion |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, combine milk and cornstarch; set aside. | |
| 2 | In a large skillet, heat oil over high heat. | |
| 3 | Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. | |
| 4 | Stir in broth and 1/2 cup water; bring to a boil. | |
| 5 | Stir cornstarch mixture into mushroom mixture in skillet. | |
| 6 | Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. Serve hot. |
Posted in Sauce Recipes
