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

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