Countess Mushrooms

Prep Time
Cook Time
Ready In

"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,"

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



I did a half recipe using just under 8 ounces of Swiss Brown Button Mushrooms and followed dienia b's lead and used real onion and garlic instead of the powdered form and served over spaghetti with enough left over for breakfast on toast. Thanks dienia b for a great dinner made for Only The Lonely tag game at FF&F.

review by:
(19 Feb 2021)