<p>Traditionally, the mushrooms in this classic French dish are gently sautéed in butter and added toward the end of cooking. Here, we caramelize the mushrooms and include them in the braising base for more depth of flavor. Be sure to use a good-quality wine for this dish. A good rule of thumb: if you wouldn’t drink it, don’t cook with it.<br> </p>
See original recipe: https://www.williams-sonoma.c...
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Serving Size: 1 serving (375g) | ||
Recipe Makes: 10 servings | ||
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Calories: 62 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 217.5mg | 7 % | |
Potassium 320.8mg | 8 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.9g | ||
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: 62
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