Quick Mushroom And Herb Sauce
3 tablespoons butter
1/2 pound assorted exotic or domestic mushrooms, cleaned, and thinly sliced
2 tablespoons chopped shallots
3 tablespoons flour
1/2 cup chicken bouillon
1/2 cup non-fat yogurt
2 tablespoons freshly chopped herbs; parsley, chives, thyme
2 tablespoons lemon juice
salt to taste
freshly-ground black pepper to taste
Put the butter into a saucepan over medium heat and melt until it begins to
bubble. Add the mushrooms in one layer and saute over high heat, trying to
avoid shaking the pan which will make it cool off too quickly and steam the
mushrooms.
Lower the heat, add the shallots and cook 2 minutes. Season with salt and
pepper. Add the flour by sprinkling it evenly over the mushrooms. Cook for 1
minute, add the bouillon and simmer for 2 minutes. Add the yogurt, stir to
combine, add the herbs, finish with lemon juice and adjust the seasoning. Serve
with chicken, fish or pork.
Makes 4 to 6 servings.
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