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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes. | 2. Preheat the oven to 425 degrees. | 3. Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes. | 4. Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
white button mushroom	2		chopped	50.4333	0.0	11.22	0.2833
vermouth	1 1/2	1/2		50.4333	0.0	11.22	0.2833
cream	2/3	cup	sour	303.6	7.0993	3.7413	29.67
white sauce	3/4	cup		-	-	-	-
chive	1/3	cup	snipped	4.8	0.696	0.5232	0.1168
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
salt black pepper			ground	50.4333	0.0	11.22	0.2833
gruyere cheese	3/4	cup	grated	408.87	0.3564	29.5119	32.0166

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.