Mushrooms Cooked In Cream & Wine
Recipe: #34499
March 12, 2020
Categories: Side Dishes, Appetizers, Mushrooms, Austrian, Hungarian, Birthday, Easter, Mothers Day, Romantic Dinner, Sunday Dinner No Eggs, Vegetarian, Wine, Kosher Dairy, more
"This is from a very old family recipe book I own, and can be prepared with any type of mushroom."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (345.2 g)
- Calories 163.9
- Total Fat - 10.3 g
- Saturated Fat - 6.4 g
- Cholesterol - 29.6 mg
- Sodium - 2781.5 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 9.4 g
- Sugars - 9.3 g
- Protein - 1.9 g
- Calcium - 229.8 mg
- Iron - 0.5 mg
- Vitamin C - 35.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat the butter in a shallow pan; add the mushrooms, parsley, salt, pepper and caraway seeds and slowly cook for 15 minutes.
Step 2
Mix the flour with a little of the wine to make a smooth thin paste and stir this into the mushrooms, making sure that the mixture is completely smooth. Add the rest of the wine and the cream and continue cooking for another 10-15 minutes, stirring gently from time to time.
Step 3
Remove from heat and serve.
Tips
No special items needed.
2 Reviews
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