- Total Time
This recipe from LIGHTEN UP, Y’ALL by Virginia Willis has been modified by Weight Watchers with permission.
olive oil1 Tbsp
all-purpose flour2 Tbsp, unbleached
fresh mushroom(s)1 pound(s), mixed variety, sliced
kosher salt½ tsp
black pepper¼ tsp, freshly ground
reduced sodium canned chicken broth2 cup(s), or homemade broth
- Heat the oil in a large skillet over medium heat. Add the flour and stir to combine. Add the mushrooms and season with salt and pepper. Cook until tender, about 5 minutes. Whisking constantly, add the stock mixture to the roux. Bring to a boil over medium-high heat, stirring constantly, and cook until the sauce thickens, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
- Serving size: 2 Tbsp