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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rehydrate the dry mushrooms with the hot water and set aside for 5 minute In a large pan saute the onions in butter on medium heat until they are translucent. Sprinkle the flour in the pan to make a paste and let cook on medium heat for 2-3 minute Meanwhile, drain the mushrooms and reserve mushroom liquid. Add 1/2 of the mushroom liquid into the saute pan and simmer until liquid until thick. Add the wine to the pan and simmer for 5 minute Add enough of the remainder mushroom liquid to make a creamy sauce. Finish the sauce with the salt, white pepper and chives. Serve over butter noodles. Garnish with the yogurt, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	4	cups		-	-	-	-
hot water	3	cups		0.0	0.0	0.0	0.0
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
bouillon	2	tablespoons		2.1	0.012	0.342	0.066
white wine	2/3	cup		-	-	-	-
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
salt	1/4	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
greek yogurt	1	cup		-	-	-	-

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