GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!
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
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!
" 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.
LOW FAT MUSHROOMS IN CREAM SAUCE
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
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!
MUSHROOM SAUCE
Rich and full of umami savouriness, this simple creamy mushroom sauce is perfect with steak, chicken or tossed through hot pasta
Provided by Miriam Nice
Time 25m
Number Of Ingredients 5
Steps:
- Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.
Nutrition Facts : Calories 215 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
QUICK LOW-FAT MUSHROOMS
A simple fry-pan cooked mushroom -lowfat version for my New Years Resolution to lose some weight. Great served on toast with egg, serve on top of steak or chicken. For a gluten-free or lactose free then check your stock powder is suitable (I use Massel brand-GF, vegan, lactose free and all natural). For a creamier sauce use low-fat cream or evaporated milk in place of the water. I've noticed that the nutrition panel seems to be picking up on the extra olive oil-it's optional and only needed if your mushrooms require. Instead of the extra oil you could use a little water.
Provided by Jubes
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick frying pan over medium heat.
- Add the garlic and onion -stir until the onion has softened. Add the stock powder and dried basil. This should take roughly 3 minutes.
- Add the cut mushrooms and continue to cook for another minute. Add the extra oil if required to moisten the mushrooms. Season with salt and pepper to taste.
- Mix the cornflour with a little water in your measuring cup. Add more water to bring to the 1/4 cup measurement of water. Mix and add over the mushrooms. You can use cream or evaporated milk in place of the water if you wish.
- Continue to cook and stir until done to your liking. I prefer to keep my mushrooms chunky.
- Serve over toast, steak or chicken.
Nutrition Facts : Calories 95.8, Fat 7.1, SaturatedFat 1, Sodium 24.3, Carbohydrate 6.7, Fiber 1.5, Sugar 2.9, Protein 3.2
EASY LOW FAT MUSHROOM SAUCE
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
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
DIABETIC, LOW-FAT FISH STEAKS WITH MUSHROOM SAUCE
Make and share this Diabetic, Low-fat Fish Steaks with Mushroom Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen.
- Arrange fish steaks in an 8x8x2-inch baking dish.
- Cover with vented clear plastic wrap.
- Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
- Keep warm while preparing sauce.
- In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
- Stir in milk all at once.
- Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
- Stir in mushrooms and carrot.
- Cook for 30 to 60 seconds more or till heated through.
- Stir in lemon peel.
- Serve over fish steaks.
- Sprinkle with parsley.
Nutrition Facts : Calories 132.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 56.3, Sodium 319.6, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 23.4
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