Try this Mushroom Shallot Sauce for Lamb recipe, or contribute your own.
Suggest a better descriptionIn a small bowl soak the dried mushrooms in 3/4 cup of warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid. In small pot combine the beef stock, chicken stock and wine and simmer, uncovered, for 20 minutes. Heat a frying pan and add the butter, olive oil and shallots. Saute until the shallots are tender. Add the fresh mushrooms to the pan and saute until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sauteed mushroom mixture. Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 59 | ||
Calories from Fat: 34 (58%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.7g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 21.9mg | 1 % | |
Potassium 55.5mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
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: 59
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.