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Ingredientes
- 1/4 c. Chopped shallots
- 1 Tbsp. Margarine
- 2 Tbsp. Vegetable broth
- 1 lb Fresh mushrooms, chopped
- 1 Tbsp. Dry sherry
- 1 Tbsp. Chopped fresh parsley
- 1/2 tsp Dry whole thyme
- 1/4 tsp Salt
- 1/8 tsp Pepper
Direcciones
- Saute/fry chopped shallots in margarine in a large nonstick skillet over medium high heat till tender. Add in broth and fresh mushrooms, cook over high heat 5 min or possibly till all liquid evaporates, stirring constantly. Add in sherry, and stir gently. Stir in fresh parsley, dry thyme, salt and pepper.
- Remove from heat and allow mix to cold.
- Pack mushroom mix into a small crock or possibly container and refrigerateat least 2 hrs. Serve with toasted french bread rounds.
- Yield 1 1/2 C.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 251 | |
| Calories from Fat 113 | 45% |
| Total Fat 12.9g | 16% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 2.09g | |
| Cholesterol 0mg | 0% |
| Sodium 861mg | 36% |
| Potassium 1560mg | 45% |
| Total Carbs 23.56g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.7g | 6% |
| Protein 14.71g | 24% |
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