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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%

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Braun Castle Buffet

susie cooks

Mushrooms in Creamy Wine Sauce

Recipe #307601 | 21 min | 15 min prep | add private note
morgainegeiser

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 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oil in a large nonstick skillet over medium heat. Add mushrooms and green onions. Cook, stirring frequently, 4 minutes.
  2. 2
    Sprinkle with flour, broth, nutmeg, pepper and salt. Stir into mushrooms and onions.
  3. 3
    Stir in milk and then wine. Continue to cook and stir for 2 minutes.
  4. 4
    Spoon into a serving dish.

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Featured Reviews for This Recipe

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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!

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    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.

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    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!

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    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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  • Read all 4 reviews

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