Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
194
Calories
4g
Protein
18g
Fat
9g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 tablespoon of butter
- 1 pound of mushrooms, trimmed and thickly sliced
- 1 1/2 cups of heavy cream
- 2 tsp parsley
- 2 tsp dill
- 5 whole black peppercorns
- 1 2-inch piece of cinnamon stick
- 2 bay leaves
- 3 whole cloves
- Season with a very small bit of salt
Directions
1
Melt butter in a saucepan and toss the mushrooms in it just long enough to coat them. Season lightly with salt and pepper to taste.
2
Heat the cream to boiling and pour over the mushrooms.
3
Cover and simmer the mixture for 15 to 25 minutes, or until the liquid is absorbed.
4
Category:Mushroom Recipes
5
Category:Vegetarian Recipes
6
Category:Abkhazian Vegetarian
7
Category:Abkhazian Cuisine
8
Category:Georgian Recipes
Recipe sourced from
fandom