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Add a photoRaciónes: 4
Ingredientes
- 50 gm butter plus some for the toast
- 20 x chestnut mushrooms
- 1 x salt and black pepper
- 1 x onion minced
- 1 clv garlic crushed
- 2 sprg thyme leaves only
- 1 x level tbsp flour
- 1 Tbsp. brandy or possibly a dash of balsamic vinegar
- 1 Tbsp. dijon mustard
- 250 ml chicken or possibly vegetable stock
- 3 Tbsp. sour or possibly double cream
- 4 slc toast to serve
Direcciones
- Heat half the butter in a large frying pan then season the mushrooms and fn till they are brown all over.
- Remove from the pan.
- Next in the remaining butter gently fry the onion with the garlic and thyme. till soft.
- Season then stir in the flour adding more butter if necessary and fry till the roux (butter/flour mix) has turned a light-brown colour.
- Return the mushrooms to the pan add in the brandy and mustard arid stir through. Pour in the stock and gently bubble for about 10 min.
- Add in extra stock or possibly a dash of water if the mix evaporates too much (it should be sauce-like) then stir in the cream and serer hilcd onto thick. buttered toast.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 85 | 39% |
| Total Fat 9.49g | 12% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 102mg | 4% |
| Potassium 481mg | 14% |
| Total Carbs 17.83g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.59g | 2% |
| Protein 12.88g | 21% |
