Herbed Mushroom Sauce

• 1 pound fresh mushrooms, sliced
• 2 tablespoons butter
• 3 to 4 garlic cloves, minced
• 2-1/2 cups chicken broth, divided
• 2 to 3 teaspoons minced fresh rosemary or 3/4 to 1 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/4 cup dry sherry or additional chicken broth
• 1 tablespoon reduced-sodium teriyaki sauce
• 1/8 to 1/4 teaspoon hot pepper sauce
• 3 tablespoons nonfat dry milk powder
• 2 tablespoons cornstarch
• 2 cups fat-free milk
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons spicy brown mustard
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

1. In a
2. , saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add 1-1/4 cups broth, rosemary and thyme. Bring to a boil; cook until mixture is reduced by two-thirds.
3. Add 2/3 cup broth, sherry, teriyaki and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds. Add remaining broth. Reduce heat; simmer for 5 minutes.
4. In a small bowl, combine milk powder and cornstarch; gradually stir in milk until blended. Stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, mustard and oregano. Stir until cheese is melted.

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

Taken from www.tasteofhome.com/recipes/herbed-mushroom-sauce/ (may not work)