Instructions: For mushrooms and onions:
Bring 1" water and the salt to a boil in a deep 10" skillet. Add onions; boil 1 min. (I boiled them for about 3 min.) Remove with slotted spoon; plunge into bowl of ice water. Slip off and discard skins. (This is time consuming and the skins dont always come off with your fingers... I used a paring knife to help do this.) Return to boiling water, reduce heat, cover and simmer 10 - 12 min until tender (took about 15 min to get to the tender stage). Drain in colander.

Coat same skillet with nonstick spray. Place over med heat until hot. Add mushrooms; saute until golden and tender. Remove from pan.

In same skillet, prepare lowfat white sauce. Stir in honey, lemon peel, onions and mushrooms. Heat through.

The mushrooms and pearl onions nutrition: Serves 4 (said it serves 8 but that was way off)

Lowfat White Sauce preparation:
In the deep 10" skillet, whisk milk, flour, salt and pepper until smooth.

Stir over med heat 2 min or until sauce thickens and boils. Boil, stirring constantly, 1 1/2 min. Whisk in sour cream

Makes 1 1/2 C

This was very good. Serve and eat quickly so it doesnt get too cool...best warm. We served this as a main meal over pasta. It was very filling and tasty.

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