June 15, 2007, Newsletter Issue #158: Three Cheese Mushroom Sauce
Tip of the Week
1 tbsp. oil 2-1/2 cups fresh mushrooms, sliced 1 onion, chopped 2 cloves garlic, minced 2 tbsp. flour 2 cups low-fat milk or soymilk 1/4 tsp. salt 1/8 tsp. freshly ground pepper 1/8 tsp. nutmeg (optional) 3/4 cup grated light Cheddar cheese 1/2 cup grated light Swiss cheese 1/2 cup grated light Monterey Jack cheese
Heat oil, cook mushrooms, onion and garlic in oil until vegetables are tender. Sprinkle flour over vegetables stirring constantly. Gradually add milk, stirring constantly. Bring to boil, reduce heat and simmer 5 minutes, stirring occasionally. Add remaining ingredients, stirring until cheese melts. Serve immediately.
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