Try this Steak and Ales Burgandy Mushrooms recipe, or contribute your own.
Suggest a better descriptionClean and thoroughly dry mushrooms. Combine water and lemon juice in covered saucepan. Bring to boil. In another saucepan, melt margarine and saute onions until glassy (about 5 minutes). In a bowl, add spices and bouillon to Burgandy. Whisk until bouillon is dissolved. Add wine mixture to onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat. Add mushrooms to boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add mushrooms to wine sauce and stir until blended. Contributor: Barbara Jones Posted to MM-Recipes Digest V4 #323 by John & Barbara Jones
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Serving Size: 1 Serving (1992g) | ||
Recipe Makes: 1 | ||
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Calories: 1163 | ||
Calories from Fat: 828 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92g | 123 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 44g | ||
Polyunsanturated Fat 27.5g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 2958.5mg | 102 % | |
Potassium 2920.9mg | 77 % | |
Total Carbohydrate 53.1g | 16 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 47.1g | ||
Protein 17.9g | 26 % | |
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: 1163
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