Lightly rinse the mushrooms and dry in a colander. Slice the mushrooms. Heat a large skillet and add the 2 tbs. oil. Saut? the sliced mushrooms, onions and garlic until the mushrooms begin to release their liquid, stirring frequently. Sprinkle the flour over the vegetables, one tablespoon at a time. Stir until blended. Add the milk all at once. Cook and stir until mixture thickens and bubbles. Stir in the tarragon and Worcestershire sauce. Add the tuna, sour cream and yogurt. Cook over low heat until heated through, about two minutes. DO NOT BOIL. Serve over hot rice.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 271 (70%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 15g|
|Cholesterol 7.8mg||2 %|
|Sodium 70.2mg||2 %|
|Potassium 381.5mg||10 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 26.7g|
|Protein 3.8g||5 %|
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Calories per serving: 388
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