"Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf."
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 142 | ||
Calories from Fat: 58 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 1232.3mg | 42 % | |
Potassium 967.6mg | 25 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.2g | ||
Protein 11g | 16 % | |
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: 142
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