This very easy, almost no sodium sauce is great with beef or chicken. It uses our “Condensed Cream of XXX Soup mix” as the base for the sauce.
- ½ Tbsp canola oil
- 4 - 6 oz fresh mushrooms, diced
- 1 tsp garlic, minced
- ⅛ cup Condensed Cream of XXX Soup mix (see recipe)
- ¾ cup water
- Optional: ½ tsp dried chopped rosemary
- Heat the canola oil in a small heavy saucepan over medium high heat. Add the diced mushrooms and garlic. Cook until the mushrooms release their liquid. Then cook 2 minutes longer, stirring occasionally.
- In a small bowl, combine the cream of xxx soup mix and the water (and optional rosemary, if desired) and stir until well blended. Add to the mushroom garlic mixture. Bring to a boil, then simmer for 1 minute, stirring to keep the sauce from sticking. Remove from heat and use as a sauce for beef or chicken.
According to our estimates, one serving of this sauce will contain 4 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 0 mg of sodium per serving implies that this recipe provides:
– 0% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 0% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 0% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
