Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
782
Calories
25g
Protein
27g
Fat
111g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chicory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Butter - 25g (1 oz),
- Mushrooms (preferably wild ones) - 450g (1 lb),
- Plain flour - 1 tbsp,
- Milk - 150 ml,
- Wholegrain mustard - 2 tsp,
- Tarragon - 2 tsp chopped + a few leaves for garnish,
- Soured cream - 3 tbsp,
- Chicory and lettuce leaves - to serve
- =
Directions
1
1. Melt butter in a pan and cook the mushrooms for a minute or two. Stir in the flour and milk. Heat, stirring continuously until thickened. Simmer for 2 minutes.
2
2. Stir in the mustard, chopped tarragon and soured cream.
3
3. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.
Recipe sourced from
fandom