Saute onions. Add the mushrooms and cook until they give up their liquid. Let the mixture reduce and add white wine. Then add the sour cream, the Parmesan cheese and the cream. Lastly, add the chives, nutmeg, fennel and the salt and pepper. NOTES : Recipe Courtesy of Ari Nieminen of Firebird Restaurant Recipe by: IN FOOD TODAY SHOW #INK038
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|Serving Size: 1 Serving (1423g)|
|Recipe Makes: 1|
|Calories from Fat: 640 (62%)|
|Amt Per Serving||% DV|
|Total Fat 71.1g||95 %|
|Saturated Fat 43.3g||217 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 229.5mg||71 %|
|Sodium 537.3mg||19 %|
|Potassium 5445.3mg||143 %|
|Total Carbohydrate 64.3g||19 %|
|Dietary Fiber 11.4g||45 %|
|Sugars, other 52.9g|
|Protein 35.8g||51 %|
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Calories per serving: 1025
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