Countess Mushrooms
Recipe: #20079
July 12, 2015
Categories: Sauce, Savory Sauces, Mushrooms Sunday Dinner, No Eggs, Sour Cream, more
"History in the Baking again. I can taste this with pasta. I'm not sure about the 2 teaspoons chicken broth but, oh well,leave it out if you want a vegetarian meal. review We had this for dinner tonight over egg noodles - absolutely delicious! Instead of using onion and garlic powders, I used fresh onion and garlic and sauteed them along with the mushrooms. I would increase the quantity of mushrooms used next time, as there seemed to be a lot of cream but that doesn't take away from the taste. This dish would be great on toast, too. have had this in my cookbook for a while and finally tryed it tonight, this is so good, the only change I made was I sauteed the mushooms with fresh garlic and omitted the garlic powder, I used just a pinch of nutmeg, this is a wonderful mushroom recipe,"
Ingredients
Nutritional
- Serving Size: 1 (235.7 g)
- Calories 298.9
- Total Fat - 24.3 g
- Saturated Fat - 15.3 g
- Cholesterol - 60.8 mg
- Sodium - 1512.9 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 4.4 g
- Sugars - 4.5 g
- Protein - 6.8 g
- Calcium - 209.7 mg
- Iron - 0.2 mg
- Vitamin C - 18.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Saute mushrooms in butter until tender.
Step 2
Sprinkle mushrooms with flour.
Step 3
Add broth and cook one minute more.
Step 4
Add rest of ingredients; cook 3 minutes more, stirring.
Tips
No special items needed.