This recipe is super fast and would make a delicious appetizer or a light lunch for anyone. You can swap out mushrooms for whatever you have on hand. Oyster, shitake, lion’s mane and chanterelle would be fine here, but I would stay away from using any mushroom that’s really delicate (like enoki).
In a large saucepan, melt the butter over medium heat.
Add the shallots and mushrooms and cook until the mushrooms are tender and have begun to release their liquid, about 5 minutes.
Stir in the flour, salt, pepper and thyme and cook for 1 minute.
Whisk in the broth and try to smooth out any lumps of flour.
Cook until thickened slightly then add in the heavy cream and saffron.
Reduce heat to low and heat through. Serve and enjoy!
Feel free to swap out fresh wild mushroom varieties depending on the season. And if you cannot find fresh shitakes, substitute dried shitakes that have been rehydrated in hot wate
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 278 | ||
Calories from Fat: 254 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 97.2mg | 30 % | |
Sodium 414.2mg | 14 % | |
Potassium 119.1mg | 3 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.9g | ||
Protein 3.3g | 5 % | |
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: 278
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