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Ingredientes
- 1 ounce Dry cepes, or possibly other wild mushroom
- 1/2 c. Water, boiling
- 6 Tbsp. Butter
- 1 lb Fresh mushrooms, sliced
- 1 sm Onion, finely chopped
- 5 Tbsp. Flour
- 1 c. Lowfat milk
- 1/2 c. Half-and-half
- 1 1/2 c. Chicken stock or possibly broth
Direcciones
- Soak dry mushrooms in boiling water. Meanwhile, wash and slice fresh mushrooms. Heat two Tbsp. of the butter in a saucepan; add in onions, soaked cepes chopped very fine, and sliced fresh mushrooms and saute/fry for 15 min, allowing liquids to evaporate. Transfer sauteed mushrooms to a hot bowl and set aside.
- Heat remaining butter in the saucepan and blend in flour to make a roux.
- Cook for a few min, then stir in lowfat milk and cook till thick and smooth.
- Stir in broth and water from soaking mushrooms. Add in sauteed mushroom mix. Heat just to boiling, stir in half-and-half and serve.
- Very rich and satisfying!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 193 | 67% |
| Total Fat 21.92g | 27% |
| Saturated Fat 13.59g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 310mg | 13% |
| Potassium 590mg | 17% |
| Total Carbs 17.24g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.74g | 4% |
| Protein 8.6g | 14% |
