Note: Serving size - Appitizer.
Reconstiute dried mushrooms by soaking in a bowl of lukewarm water for 20 minutes, changing the water two or three times, and gently agitating the mushrooms to remove any sand. Drain and dry on paper towel before using.
Place a large saucepan over medium-high heat. Add the butter. When bubbly, add the onion, garlic, red pepper, celery, parsley and porcini mushrooms. Saute the mixture until dry, then sprinkle the flour over the vegetables. Stir frequently whill allowing the flour to brown.
Add the fresh mushrooms and saute for about three minutes. Add the stock and simmer for 10 minutes.
Prep time: 30 min.
Cooking time: 30 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 4 | ||
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Calories: 660 | ||
Calories from Fat: 623 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.3g | 92 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 14.3mg | 0 % | |
Potassium 284.2mg | 7 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8.9g | ||
Protein 2.9g | 4 % | |
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: 660
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