Try this Mushroom-Brandy Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the milk just to the boiling point. Remove from heat and set aside. In a large heavy skillet, saute mushrooms in butter over medium heat for about 5 mintues, stirring ocasionally. Add brandy or sherry and continue to cook for about 5 more minutes. Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. keep whisking ad cooking another 5 minutes. Be sure the heat is not too high. Stir in the hot milk. Cook over low heat, stirring intermittently until smooth and thickened, about 8 minutes. Season with salt and pepper, and remove from heat. REG shared by Kelly T. McNamara, Cleveland, OH, USA. Serving Ideas: Serve over Corn-Bread Stuffed Cabbage. Per serving (excluding unknown items): 636 Calories; 48g Fat (65% calories from fat); 21g Protein; 38g Carbohydrate; 142mg Cholesterol; 1077mg Sodium Recipe By: Still Life With Menu/Mollie Katzen Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:09:26 -0500 From: "McNamara, Kelly"
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Serving Size: 1 Serving (613g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 440 | ||
Calories from Fat: 329 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 23.1g | 115 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 98.8mg | 30 % | |
Sodium 283.8mg | 10 % | |
Potassium 192.7mg | 5 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 22.2g | ||
Protein 6g | 9 % | |
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: 440
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