Creamy Mushroom Sauce with Milk

Ready in just 30 minutes, this creamy mushroom sauce made with milk can be served over chicken or pasta.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 110 Calories

Ingredients

• 1 ½ tablespoons all-purpose flour
• nonstick cooking spray
• ¼ teaspoon ground black pepper, or to taste
• 2 cloves garlic, pressed
• ½ teaspoon salt, or to taste
• 1 ½ cups 2% milk
• 1 ½ tablespoons unsalted butter
• 1 (8 ounce) package sliced fresh button mushrooms

Recipe Instructions

Step 1

Heat a large skillet over medium heat; do not use a nonstick skillet for this sauce. Spray lightly with cooking spray; add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released more juices and garlic is nicely cooked. Transfer mushroom/garlic mixture with juices to a bowl and set aside.

Step 2

Wipe the skillet out with a paper towel; you do not want burnt garlic bits in your sauce. Melt butter in the skillet over medium-low heat until beginning to bubble and foam. Sprinkle in flour and whisk continuously to form a roux. Once the roux has darkened slightly, add milk, a few tablespoons at a time, whisking smooth between each addition.

Step 3

When all of the milk has been incorporated, add mushroom mixture and juices back into the pan and bring to a very slow simmer. Season with salt and pepper.