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Low Fat Sherried Wild Rice and Mushroom Casserole


8 ounces fresh mushrooms, sliced
1 Tablespoon olive oil
6 Tablespoons dry sherry
2 Tablespoons flour
1/4 teaspoon black pepper
1 cup low-fat skim milk
2-1/2 cups cooked wild rice

Preheat oven to 350 degrees. Sauté mushrooms over low heat in olive oil and 4 Tablespoons of sherry. Add flour and stir until liquid and flour make a smooth paste. Add black pepper and milk; cook over medium heat until sauce thickens. Stir in remaining sherry and wild rice. Bake in covered dish at 350 degrees for 40 minutes. Delicious served with fresh asparagus, whole wheat bread, orange slices and white wine.

Makes 4 servings.

Calories.....219.....Fat.....4 g.....Fiber.....2.5 g.




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