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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash mushrooms and remove stems. | 2. Slice 6 of the mushroom caps and reserve. | 3. Discard any dried ends from stems. | 4. Grind or chop remaining mushroom caps and stems very fine. | 5. Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes. | 6. Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing. | 7. Melt remaining butter in a small saucepan, add the flour and stir whisk until blended. | 8. Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick. | 9. Add the cream and stir again. | 10. Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce. | 11. Reheat and add sherry just before serving. | 12. Garnish with reserved sauteed mushrooms. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1	lb		154.2216	30.799	10.1605	2.2226
chicken broth	1	quart		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
butter	7	tablespoons		598.5	27.4995	18.7005	50.4
flour	6	tablespoons		216.855	47.477	3.5254	0.8414
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
salt	1	teaspoon		-	-	-	-
white pepper				-	-	-	-
tabasco sauce				-	-	-	-
sherry wine	2	tablespoons		-	-	-	-

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