Mushrooms, Creamed W/cheese Lcl-4.6/sdairy- cheese, veg- mushroom 2 tbs butter 1 tbs olive oil 1 lb mushrooms, fresh; thinly sliced 2 tbs sherry, dry 1/4 cup sour cream 2 tbs parmesan cheese; freshly grated salt pepper additional parmesan cheese; if desired Melt butter in a skillet. Add oil. (This helps prevent butter from burning. Alternatively, you can use Plugrá - a more heat stable butter - see our product suggestions page for more info.) Add sliced mushrooms and sauté for 2 minutes. Add sherry and cook 1 minute more. Mix together sour cream, grated cheese, salt, and pepper and add to mushrooms. Cook over low flame until sour cream has warmed thoroughly (do not boil.) Add additional grated cheese if desired. Serve while warm. Makes 4 Servings. 5 carbs per serving. NYC Nutrition Analysis (per serving or yield unit): water=122.1 g; calories=163.8; protein=5.08 g; total fat=13.38 g; carbohydrate=5.64 g; dietary fiber=1 g; ash=1.47 g; calcium=67.72 mg; phosphorus=157.7 mg; iron=1.26 mg; sodium=129.7 mg; potassium=452.5 mg; magnesium=15.38 mg; zinc=0.98 mg; copper=0.53 mg; manganese=0.1 mg; vitamin A=351.2 IU; vitamin E=0.7 mg ATE; thiamin=0.08 mg; riboflavin=0.48 mg; niacin=4.59 mg; pantothenic acid=1.7 mg; vitamin B6=0.01 mg; folate=15.62 ug; vitamin B12=0.03 ug; vitamin C=2.52 mg; saturated fat=6.48 g; monounsaturated fat=5.22 g; polyunsaturated fat=0.71 g; cholesterol=23.13 mg; selenium=11.18 ug; refuse=2.04%; %cal as carb:prot:fat=14:12:74; WW Pts=4.19; (incomplete analysis) |
