from Jennifer Holden (Berns Steakhouse Cookbook)
Make cream sauce:
In medium sauce pan over medium heat, bring wine, paprika, soy sauce and cayenne to boil. Reduce by half. Add cream and reduce heat to med-low. Continue reducing, stirring constantly, until 1 1/4 cups remain. Texture should be creamy.
Make mushrooms:
Heat oil in large saute pan over med-high heat. Add mushrooms, shallots and garlic. Cook about 5 mins. Season with salt & pepper. Transfer to a colander. Discard liquids.
Toss mushrooms with cream sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1724g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1806 | ||
Calories from Fat: 1095 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.7g | 162 % | |
Saturated Fat 48.8g | 244 % | |
Monounsaturated Fat 58.5g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 244.5mg | 75 % | |
Sodium 150.7mg | 5 % | |
Potassium 5362.5mg | 141 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 58.6g | ||
Protein 29.1g | 42 % | |
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: 1806
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