Low-Fat Creamy Mushroom Sauce

Ingredients:
1 small onion
1 small carrot
1/2 stalk celery
2 cloves garlic, minced
1 bay leaf
6 black peppercorns
2 cups low-fat milk
6 oz white mushrooms
1/4 cup low-fat margarine
1/2 cup all-purpose flour
Salt and pepper

Slice onion and carrot. Chop celery roughly. Put vegetables, bay leaf, and peppercorns into a saucepan. Add milk and slowly bring to a boil.

Remove pan from heat, cover, and set aside to infuse 30 min. Strain into a measuring cup, reserving milk. Slice mushrooms thinly. In a saucepan over low heat, melt margarine. Add mushrooms and cook 5 min or until soft, stirring occasionally. Stir in flour and cook 1 min, stirring. Remove pan from heat and gradually stir in flavored milk. Pour over pasta, chicken, fish or veggies.



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Portabella Mushrooms

PORTABELLA Mushrooms

Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.