![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5hWXsA_YJCbyUd951b77gNKoDqUgcIgNsZvkQ5XMCetUesgUjM-mKFTO8JqxWk5rfjugWYqB42MUaE-owEp8zYFZfpU_P5-kQ7cTYb_msRvpfkIvalr4hMWJKLtjNak4tRkOwjQx5rI/s320/mushroom_small.jpg)
Super Scrumptious, "Skinny" 'Shroom Sauce
(Remember, these ratios are to the best of my recollection. I'm sure I'll make it again and will edit the post if necessary.)
2 large shallots that have two sections each
4 cloves of garlic
8 ounces of crimini mushrooms
1 generous cup of fat-free Greek or European style plain yogurt
1/4 cup of broth (I used homemade chicken broth but veggie, mushroom or beef would work just as well...preferably homemade)
1/2 cup Savignon Blanc or other dry or off-dry white wine
2 tablespoons flour (I used brown rice flour)
2 tablespoons butter
Sea salt or truffle salt and pepper to taste
Slice the shallots into very thin strips no more than about 1/8 of an inch and saute in a large saute pan in about 1/2 tablespoon of butter until shallot slivers are lightly brown and crispy. Crush and finely chop the garlic. Add it and saute on medium-low until tender. Be careful to not overcook it or it'll taste bitter. Wipe the mushrooms clean and slice. Add to the sauteed shallots and garlic, along with another 1/2 tablespoon of butter and saute on medium until soft.
Whisk the broth and flour together until mixture is free of flour lumps. Add the broth and flour mixture, yogurt, final tablespoon of butter and wine to the sauteed shallots, garlic and mushrooms. Heat through and add salt, pepper and more wine to taste and desired consistency. A little water or a little more flour can be used to adjust the thickness, too.
I served this over gluten-free, brown-rice pasta and zucchini I sauteed separately. If my chicken breast had defrosted in time, I would have baked or broiled and shredded and added to the pasta and zucchini. That's tomorrow's lunch...chicken breast with the sauce reheated and spooned over the cooked chicken breast.
Note the shadow in the picture. That's from the lovely sunshine streaming in through my kitchen window this afternoon and that makes everything taste better on a Seattle December day!
Afterthoughts: This recipe can also be used in any recipe that calls for the oh-so-nasty and definitely not gluten-free, canned cream of mushroom soup. If used in place of cream of mushroom soup as an ingredient in another dish, I'd likely chop the mushrooms into smaller pieces but as a sauce on its own, I like the mushrooms pieces larger. Also, I think this would be great as a soup. Just increase the amount of broth!