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4 ounce(s) shallot(s)
peeled and coarsely chopped (about 1 cup)
1 1/2 cup(s) mushrooms, exotic (oyster, shiitake, cremini)
14 ounce(s) broth, chicken, less sodium
1/4 cup(s) flour, all-purpose
2 tablespoon vinegar, balsamic
1 teaspoon oregano, fresh or 1/4 teaspoon dried oregano or marjoram
dash(es) pepper, black ground
Lightly coat an unheated medium saucepan with nonstick cooking spray. Add shallots; cook and stir over medium heat about 6 minutes or until shallots are tender and golden brown. Add mushrooms; cook for 4 minutes more. Stir together 1/2 cup of the broth and the flour; add to saucepan. Add remaining broth, the balsamic vinegar, and dried herb, if using. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in fresh herb, if using. Season with pepper. Serve with turkey.
Calories 40, Fat 0g, Cholesterol -, Sodium 103mg, Saturated Fat 0g, Protein 1g, Fiber 1g, Carbohydrates 9g
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