Try this Wild Mushroom Broth (Mf) recipe, or contribute your own.
Suggest a better descriptionSet porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender. (Take advantage of this time to make your scallop and raddichio salad.) Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve. Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom. Yield: 2 servings Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6615 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 38 | ||
Calories from Fat: 19 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1009.3mg | 35 % | |
Potassium 135.2mg | 4 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.7g | ||
Protein 1.7g | 2 % | |
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: 38
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