Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Tea | 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
- 1/2 cup butter, separated
- 12 large Shiitake mushrooms
- 1/2 cup shallots, diced fine
- 1 lb. crab meat, white lump OR 1 lb. small shrimp
- 1/2 cup sherry
- 2 cups thick cream sauce
- 3 hard cooked eggs, chopped fine
- 3 T. chives, chopped very fine
- 2 teas. dry mustard OR 2 T. mustard sauce
- dash salt
- 1/4 teas. cayenne pepper
- 1/4 teas. white pepper
- 6 cups cooked wild rice
Directions
1.Saute shiitake mushroom caps in 6 T. butter until half cooked. Set aside to cool.
2.Saute shallots in remaining 2 T. butter until transparent. Add crab meat or shrimp and heat thoroughly.
3.Pour sherry in pan and ignite. When flame dies, add cream sauce, eggs, chives and mustard. Mix thoroughly and add salt, cayenne and white pepper. Simmer for 10 to 15 minutes.
4.Fill each mushroom cap with seafood mixture. Bake for 5 minutes in buttered baking pan in a very hot oven (450 degrees F). Serve mushrooms on a bed of well-seasoned, cooked wild rice.