Try this Mushrooms with Fine Herbs recipe, or contribute your own.
Suggest a better descriptionCut the mushrooms into halves or quarters. If they are small, leave whole. Place in a bowl and sprinkle with lemon juice. In a large saute pan, heat 2 tablespoons butter. Add the shallots and tarragon and saute over moderate heat for 1 minute. Add the mushrooms and saute until tender. Strain off any excess liquid, return mushrooms to the pan with the remaining 1 tablespoon butter, and over high heat cook until golden brown. Season with salt and pepper. Presentation: Place the mushrooms in a warm serving dish, sprinkle with fines herbs and serve. From Wolfgang Puck: Adventures in the Kitchen (Random House Publishing). NOTES : From Chef and author Wolfgang Puck Recipe by: Good Morning America
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Serving Size: 1 Serving (936g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1834 | ||
Calories from Fat: 1834 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 207.3g | 276 % | |
Saturated Fat 131.3g | 657 % | |
Monounsaturated Fat 53.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 549.5mg | 169 % | |
Sodium 28.3mg | 1 % | |
Potassium 67.6mg | 2 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.3g | ||
Protein 2.2g | 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: 1834
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