Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Liquor | 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
- one-half pound fresh mushrooms
- one-fourth cup of hot water
- two tablespoonfuls of butter
- one cup of brown stock
- one-half cupful of the liquor from the mushrooms
- one teaspoonful salt
- one tablespoonful of cream
- two tablespoonfuls of browned flour
Directions
Peel and break in small pieces one-half pound fresh mushrooms. Cook in one-fourth cup of hot water for five minutes. Drain from the liquid. Make a white sauce by using the mushroom liquor and cream, half and half, add the mushrooms, reheat.
MUSHROOM SAUCE (Using Canned Mushrooms).
Make a brown roux, using two tablespoonfuls of butter and two tablespoonfuls of browned flour. Stir into it one cup of brown stock, one-half cupful of the liquor from the mushrooms, one teaspoonful salt, a little pepper. Cook ten minutes, add the beaten yolk of an egg that has been diluted with one tablespoonful of cream, then the mushrooms. Cook ten minutes longer. Serve with beefsteak or fowls. Canned mushrooms can be used with the white sauce made of milk, cream or white stock.