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Suggest a better descriptionsaute mushrooms in butter. Add beef stock and simmer for 10 minutes. Make brown sauce by melting butter and blending in flour over medium heat. Stir in bouillon and bring to boiling point, stirring constantly. Season to taste with salt and pepper. Add the mushroom mixture and wine to the brown sauce.Simmer for 20 minutes. Add thyme before serving. Wonderful served over Beef Wellington. Yield: 1-1/2 cups. MARTI THOMAS (MRS. A. HENRY) From
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 296 | ||
Calories from Fat: 210 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 634.7mg | 22 % | |
Potassium 157.3mg | 4 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8.5g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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