Try this Mushroom Ragout on Toast recipe, or contribute your own.
Suggest a better descriptionIn a 9- to 10-inch heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and sage and cook, stirring, until onion is softened. Add mushrooms and soy sauce and cook, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to mushrooms. Bring liquid to a boil, stirring, and simmer until thickened to desired consistency. Stir in parsley and salt and pepper to taste. Spoon mushroom ragout over toasts. Serves 2 as a hearty first course or light supper. Gourmet November 1994
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 1 servings | ||
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Calories: 157 | ||
Calories from Fat: 141 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 32.6mg | 10 % | |
Sodium 467mg | 16 % | |
Potassium 54.4mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.7g | ||
Protein 1.3g | 2 % | |
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: 157
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