Mushroom 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.
Serving size: 3 oz. Sodium: 4 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/sauces/mushroom-sauce/
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