Sherried mushroom sauce

Dietician's Tip

This white sauce may be low in fat, but the rich flavor of the mushrooms and sherry make it an excellent topping for chicken. Try the sauce on polenta with roasted Mediterranean vegetables too.


  • 2 cups fat-free milk
  • 2 teaspoons canola oil
  • 1 small onion, diced
  • 1 1/2 cups sliced fresh mushrooms
  • 2 tablespoons all-purpose (plain) flour
  • 1 tablespoon chopped chives
  • Ground black pepper, to taste
  • 1 teaspoon sherry (optional)


In a small saucepan over low heat, warm the milk.

In a nonstick skillet, heat the canola oil over medium heat. Add the onions and saute for about 3 minutes. Add the sliced mushrooms and saute another 3 minutes. Stir in the flour and continue to cook another 2 to 3 minutes. Whisk in the warmed milk. Continue to cook. Stir frequently until thickened, about 3 minutes. Add chives, pepper and sherry, if desired. Keep the mushroom sauce warmed over low heat until served.

Serving Information

Serves 12

Nutritional analysis per serving

Calories: 33
Total carbohydrate: 4 g
Cholesterol: 1 mg
Dietary fiber: Trace
Monounsaturated fat: 1 g
Protein: 2 g
Saturated fat: Trace
Serving size: 1/4 cup
Sodium: 19 mg
Total fat: 1 g

DASH Eating Plan Servings

Vegetables: 1

Diabetes Meal Plan Choices

Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables: 1

Last Updated Sep 20, 2014

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