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6. Once the roux is done, deglaze the mushrooms with the marsala wine to get the nice brown bits off the pan.
7. Pour the mushroom mixture into the roux, thyme, and cook over medium heat until smooth. The sauce should be thick and glossy. It'll probably be too thick, so gradually add equal amounts of vegetable broth and water to thin it out.
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Serving Size: 1 Serving (1004g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 83 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3619.5mg | 125 % | |
Potassium 142.2mg | 4 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 17.4g | ||
Protein 1.9g | 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: 165
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