Try this Grilled Portobello Mushrooms with Mushroom Ravioli recipe, or contribute your own.
Suggest a better descriptionIn a mixing bowl combine oil and herbs. Coat mushroom with herb mixture and season with salt and pepper. Grill until cooked and slice. Place foie gras and mushroom slice in between 2 layers of pasta. Seal with egg wash and cook in boiling salted water. In a sauce pan add 1/2 cup of balsamic vinegar, 1/4 cup red wine, 1/4 cup sugar. Reduce by 75 percent. Add 2 cups of veal stock and reduce by half. When reduction is almost complete add strawberries and season with salt and pepper. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9223 - DON YAMAUCHI
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 1 | ||
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Calories: 779 | ||
Calories from Fat: 123 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 175.3mg | 6 % | |
Potassium 485.8mg | 13 % | |
Total Carbohydrate 165.4g | 49 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 164g | ||
Protein 2.4g | 3 % | |
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: 779
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