Mushroom Sauce

As smooth as velvet with a slightly sweet flavor, this sauce can be spooned over steak, chicken, or freshly steamed veggies.

  • In a large saucepan, melt margarine over low heat. Whisking constantly, add flour and cook until it is smoothly combined and bubbling (about one minute).

  • Gradually whisk in the soy milk, ½ cup at a time. Continue whisking constantly for about 5 minutes or until sauce begins to thicken. Don' allow sauce to boil.

  • Blend in mushrooms. Cover and continue simmering, stirring occasionally. Allow to cook for 7 minutes or until the mixture is reduced by half.

  • Remove saucepan from heat. Stir in sherry, salt, and pepper, blending until smooth. Serve hot.

Serves 8

Calories: 31.62

Fat: 2.01 grams

Saturated Fat: 0.32 grams

Carbohydrates: 2.39 grams

Calcium: 6.10 mg

Lactose: 0.0 grams

3 tablespoons margarine

¼ cup flour

1 cup warm soy milk

¾ pound fresh button mushrooms, thinly sliced

1 tablespoon cream sherry

¼ teaspoon salt

⅛ teaspoon ground white pepper

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