Try this Wild Mushroom and Asparagus Cups recipe, or contribute your own.
Suggest a better description~ BBC Good Food Nov 95 1. Preheat over to 200C/400F/Gas 6. Cut the tops off the rolls and reserve. Hollow out the rolls; place on a baking tray; set aside. 2. Melt the spread and the oil in a large frying pan and gently fry the mushrooms and shallots for 3 mins until just softened. 3. Add the wine and the asparagus and simmer gently for 3 mins. Meanwhile heat the bread for 4 mins until warmed 4. Slowly, stir the creme fraiche and cornflour mixture into the pan and simmer gently for 1-2 mins until thickened, stirring constantly. Add seasoning to taste. Place rolls on small plates; spoon the sauce into each one; replace the tops and serve. Posted to FOODWINE Digest by Jane OBrien
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 13 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.4mg | 1 % | |
Potassium 56.8mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
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: 40
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