Sauté garlic, mushrooms and sage in the butter and splash the pan with sherry. Add in the flour after wine has reduced. Then add stock and combine with roux until smooth. Then cook on low until mushrooms are tender.
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|Serving Size: 1 Serving (629g)|
|Recipe Makes: Servings|
|Calories from Fat: 437 (79%)|
|Amt Per Serving||% DV|
|Total Fat 48.5g||65 %|
|Saturated Fat 29.7g||148 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 122mg||38 %|
|Sodium 356.8mg||12 %|
|Potassium 1873mg||49 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 16.3g|
|Protein 18.8g||27 %|
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Calories per serving: 556
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