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Suggest a better description* chopped into 1/2-inch or smaller pieces ** Swiss or Parmesan type This sophisticated but comforting gratin is from Gerald Hirogoyen of Fringale Restaurant in San Francisco. Cook macaroni until al dente in 2 quarts rapidly boiling water, salted to taste. Drain and rinse in cold water, then set aside. While macaroni is cooking, saute mushrooms together with garlic and shallots in olive oil until golden brown, 3 or 4 minutes, then add chives and parsley. Toss drained macaroni with sauteed teed mushrooms and arrange in an oven-safe dish. Bake in a 350 degree oven for about 10 minutes, stirring occasionally, until mixture is heated through. Sprinkle with cheese, broil for 1 or 2 minutes, just until cheese is melted and browned. Serve immediately. PER SERVING: 655 calories, 31 g protein, 57 g carbohydrate, 34 g fat (15 g saturated), 65 mg cholesterol, 196 mg sodium, 3 g fiber Marlena Spieler in the San Francisco Chronicle, 9/3/93. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 452 | ||
Calories from Fat: 46 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 264.8mg | 7 % | |
Total Carbohydrate 84.8g | 25 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 81.1g | ||
Protein 14.9g | 21 % | |
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: 452
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