Sherried Mushroom Sauce

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This white sauce may be low in fat, but it's full of flavor.

2 cups fat-free milk

2 teaspoons canola oil

1 small onion, diced

1 ½ cups sliced fresh mushrooms

2 tablespoons all-purpose flour

1 tablespoon chopped chives

Ground black pepper, to taste

1 teaspoon sherry (optional)

Directions at mayoclinic.org

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