Creamed onions & mushrooms^
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fast & Healthy 12/94 | ||
| Carolyn Shaw 6-95 | ||
| 1 | pack | (16oz) frozen small whole |
| Onions | ||
| ½ | cup | Water |
| 8 | ounces | Fresh mushrooms, sliced |
| 2 | tablespoons | Dry sherry or ready to serve |
| Chicken broth | ||
| ½ | teaspoon | Dried tarragon leaves, |
| Crushed | ||
| 2 | tablespoons | Flour |
| ¾ | cup | Skim milk |
| 2 | tablespoons | Light sour cream |
Directions
In large saucepan, bring onions and water to a boil. Cover; cook 3 minutes. Drain well; set aside. In same saucepan, combine mushrooms, sherry and tarragon; cook over medium heat 7-8 minutes or until mushrooms are softened and most liquid has evaporated. Remove from heat; stir in flour until combined. Add milk; stir to blend. Return to medium heat; cook 3-5 minutes, stirring occasionally, until slightly thickened. Stir in onions.* Place onion mixture in thightly covered container; refrigerate up to 24 hours.
To serve, place onion mixture in large saucepan; heat over medium heat until hot, stirring frequently. Remove from heat; stir in sour cream.
If desired, season to taste with salt and pepper. 5 (½ cup) servings.
*To serve immediately, prepare recipe to this point. Cook until thoroughly heated. remove from heat; stir in sour cream. If desired, season to taste with salt and pepper.
Per serving: 80 calories, 4 g protein, 15 g carbohydrate, 2 g fiber, 1 g fat (11%), 0 mg cholesterol, 115 mg sodium, 260 mg potassium, ½ fruit and 1½ vegetable exchanges.
Submitted By CAROLYN SHAW On 08-13-95