MUSHROOM SAUCE

MUSHROOM SAUCE
1/4 cup butter
1/2 pound mushrooms, sliced
1 teaspoon soy sauce
3/4 cup heavy cream
1 tablespoon Dijon mustard
Dash paprika
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Melt the butter in a large skillet. Saut?the mushrooms until tender. Stir in the soy sauce, cream and mustard. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently. Add the paprika and parsley. Season to taste.

Makes 3 servings
Do not freeze

NOTE: Reheating is not recommended. The sauce separates and becomes oily, but still tastes good.

Per Serving: 363 Calories; 38g Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This sauce is very tasty and is nice served over chicken breasts, hamburger patties, steak, veggies, etc.

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