This versatile Mushroom Cheese Sauce will give a savory twist to the Giant Oven-Baked Pancake, or it can be spooned over cooked chicken breasts, fish or vegetables!
Prep Time: 10 Minutes
| 1 1/2 tbsp | cornstarch |
| 2 tbsp | water |
| 1/4 tsp | paprika |
| 1/4 tsp | salt (or as desired) |
| 1/2 tsp | pepper |
| 2 cups | sliced mushrooms (approx. 10 large) |
| 1 1/2 cups | skim milk |
| 1/2 cup | grated part-skim mozzarella (2 oz) |
1.In a small bowl whisk cornstarch, water, paprika, salt and pepper until smooth; set aside.
2. Coat large heavy (or non-stick) skillet with cooking spray; heat over medium heat. Add mushrooms; sauté, stirring often until mushrooms are softened. Add milk; heat until milk begins to simmer.
3. Slowly add cornstarch mixture, stirring constantly. Reduce heat; simmer, stirring constantly, until sauce bubbles and thickens. Remove from heat. Add mozzarella cheese; stir until cheese is melted.
