An excellent appetizer adapted from an old English recipe
Place the mushroom caps in the frying pan with the melted butter. Salt lightly. Let the juices run and bubble until the moisture has evaporated. Transfer to a gratin dish and top with the fromage frais seasoned with the mustard and some pepper. Sprinkle with some grated Comté or other hard cheese. Place under the grill until the cheese and creamy mixture bubbles. Serve immediately.
You could use thick cream instead of the fromage frais but I use fat free to reduce the overall fat content. If fat does not worry you, you could serve on pan fried bread. Note that if large flat mushrooms are not available, button mushrooms work well but allow 3 per person - see photo for 2 such servings.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 172 | ||
Calories from Fat: 133 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 134.3mg | 5 % | |
Potassium 151.5mg | 4 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 7.2g | 10 % | |
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: 172
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