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!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.