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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (105g) Recipe makes 6 servings The following items or measurements are not included below: 1/8 teaspoon pepper |
||
| Calories 51 | ||
| Calories from Fat 16 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 19mg | 0% | |
| Potassium 291mg | 8% | |
| Total Carbohydrate 6.0g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.5g | ||
| Protein 3.2g | 6% | |
Mushrooms in Creamy Wine Sauce
By: morgainegeiser
Jun 5, 2008
This type of dish is popular all over Eastern Europe where mushrooms are one of their favorite vegetables. Sometimes this is served as a side dish and other times you can spoon it over bread or I like it over baked potatoes.
SERVES 6
Ingredients
- 2 teaspoons vegetable oil
- 1 lb mushroom, cut into quarters
- 1/2 cup thinly sliced green onion (green and white parts)
- 2 tablespoons flour
- 1 tablespoon vegetable broth
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1/4 cup skim milk
- 2 tablespoons dry white wine
- salt
Directions
1
Heat oil in a large nonstick skillet over medium heat. Add mushrooms and green onions. Cook, stirring frequently, 4 minutes.2
Sprinkle with flour, broth, nutmeg, pepper and salt. Stir into mushrooms and onions.3
Stir in milk and then wine. Continue to cook and stir for 2 minutes.4
Spoon into a serving dish.
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- Course > Side Dishes
- Cuisine > European > Eastern
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: ~Rita~
On Aug 29, 2008
I made with 6 ounce can button mushrooms the rest with portabella and shiitake. After adding the flour (I used whole wheat) I cooked for 5 minutes to remove any of the starchy flavor. I did have to add more liquid so I added water almost 1 cup. Cooking till smooth and creamy good. Love my mushrooms with thyme so added fresh thyme and the end of cooking. Thanks!
From: Kim127
On Jun 18, 2008
Fantastic!! Easy to do and great flavor. They went perfectly with Russian-Style Turkey Cutlets. Made for the Babes of ZWT4.
From: *Parsley*
On Jun 9, 2008
I was very pleased with this recipe. The sauce is just the perfect consistancy and just the right amount. Not soupy and not dry. I also love that this is pretty low in fat. Thanx for a great new mushroom recipe!
From: Chef*Lee
On Jun 5, 2008
These are really good! I loved the suggestion of quartering the mushrooms, this kept them from cooking down so much and they looked beautiful! I used evaporated milk because I had some leftover to use and I used chicken broth and whole wheat flour. Used a viogner for my wine. This created a really nice, thick sauce that tasted great. Did 1/8 tsp salt to taste. Thanks for the recipe!
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