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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 first amount of butter over medium heat and add the shallot, cook until tender. | 2. Add the mushrooms to the pot and cook until tender. | 3. Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes. | 4. While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat. | 5. Stir the flour into the butter until absorbed to make a roux. | 6. Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened. | 7. Stir in the heavy cream and parmesan cheese, and parsley. | 8. This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum. | 9. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1		minced	-	-	-	-
portabella mushroom	3	cups	cubed	56.76	9.9846	5.4438	0.903
vegetable broth	1 1/2	cups		243.54	39.483000000000004	8.9298	5.7564
white wine	1/4	cup		-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt pepper				-	-	-	-

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