Anything Goes Low-Fat Mushroom Sauce

• 1 lb fresh mushrooms, sliced
• 3 -4 garlic cloves, minced
• 2 tablespoons stick margarine
• 2 1/2 cups chicken broth or 2 1/2 cups vegetable broth, divided
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried thyme
• 1/4 cup dry sherry or 1/4 cup additional broth
• 1 tablespoon teriyaki sauce
• 1/8 teaspoon hot pepper sauce (option)
• 3 tablespoons nonfat dry milk powder
• 2 tablespoons cornstarch
• 2 cups nonfat milk
• 3 tablespoons grated parmesan cheese
• 1 1/2 tablespoons spicy brown mustard
• 1/2 teaspoon dried oregano
• salt and black pepper, to taste

1. In large non-stick skillet, saute mushrooms and garlic in margarine until tender.
2. Add 1 1/4 cup broth, rosemary, and thyme.
3. Bring to boil; cook until reduced by two-thirds.
4. Add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
5. Add remaining broth, reduce heat, and simmer 5 minutes.
6. In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
7. Stir milk mixture into sauce.
8. Bring to boil; cook and stir for 2 minutes, or until thickened.
9. Reduce heat, add cheese, mustard, and oregano.
10. Stir until cheese is melted.
11. For vegetarian use the vegetable broth.

fresh mushrooms, garlic, margarine, chicken broth, rosemary, thyme, sherry, teriyaki sauce, hot pepper, nonfat dry milk powder, cornstarch, nonfat milk, parmesan cheese, brown mustard, oregano, salt

Taken from www.food.com/recipe/anything-goes-low-fat-mushroom-sauce-29214 (may not work)