Ingredients
2 teaspoons unsalted butter
1 shallot finely chopped (or substitute 2 tablespoons finely chopped onion)
1 garlic clove, minced
4 cups thinly sliced fresh mushrooms
1/2 teaspoon dried sage
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons all-purpose flour
1 cup fat-free milk
2 tablespoons fat-free sour cream
Directions
1. Melt the butter in a large nonstick skillet. Sauté the shallot until soft, about 2 minutes.
2. Add garlic; cook 1 minute longer.
3. Stir in the mushrooms, sage, salt, and pepper. Cook, stirring frequently, until the mushrooms are tender, about 6 minutes.
4. Increase the heat to high; cook until almost all the liquid evaporates, about 3 minutes.
5. Add 2 tablespoons water; cook 1 minute. Stir in the flour; cook, stirring constantly until smooth, about 1 minute.
6. Stir in the milk; reduce the heat and simmer, stirring constantly, until thickened about 7 minutes.
7. Remove from the heat and stir in the sour cream.
8. Serve as a sauce over meat or over your favorite pasta.
Yield: 4 servings
Recipe from WeightWatchers New Complete Cookbook and photo from Lois Linke, wife of Karl Linke, NFBF district director of member services for the southeast.