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Suggest a better descriptionESSENCE OF EMERIL SHOW#EE106 Cook pasta in a large pot of boiling, salted water until tender; drain. Meanwhile, melt butter in a sautJ pan, add mushrooms and shallots and cook until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom stock, bring to a boil, lower heat and simmer to reduce liquid slightly. Add pasta and toss to coat and reheat pasta. Season to taste with salt and pepper. Shave some Parmesan over and serve immediately. Yield: 2 servings Posted to FOODWINE Digest by JOne Sales
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 232 | ||
Calories from Fat: 207 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 323.3mg | 11 % | |
Potassium 140.4mg | 4 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.7g | ||
Protein 1.2g | 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: 232
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