Peppery Mushroom Sauce

Here is another wonderful recipe from Debv. I will be making this and serving it over some Cauli-rice. yum!

                                                      Peppery Mushroom Sauce

                                                         1/3 cup = 1 point plus

3/4 pound sliced fresh mushrooms
1 Tablespoon low-sodium soy sauce
3/4 cup cold unsalted, fat-free chicken or beef stock
1 Tabelspoon cornstarch
1/2 tsp. freshly ground black pepper
salt

Lightly salt and saute mushrooms in a 10-inch saute pan until mushrooms begin to brown and liquid released from mushrooms has cooked out of pan. Stir frequently while mushrooms are cooking. Add the soy sauce and 1/2  cup of the stock, and cook for 2-3 minutes.

Mix the cornstarch with the reamaining 1/3 cup stock until lump-free. Add to the hot mushroom broth, and stir as sauce thickens. Season with black pepper. You can add small amounts of additional stock if sauce becomes too thick.

Makes 4 + servings of 1/3 cups each

Recipe from The Flavor Set-Point Weight-Loss Cookbook, published 1990

Debv served this over some baked chicken and said it was heaven! You can use it over chicken or beef---just change up the stock you use to match your dinner menu. WAY better than traditionally made gravy or other fatty sauces!

Again Debv another great recipe. Maybe I will have this tonight. Thank you so much for sharing