Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
66
Calories
3g
Protein
6g
Fat
3g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
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 of cream on to the mushrooms
- 5 mushroom caps
Directions
1
Cover the bottom of a porcelain dish with toast. On the toast pile mushrooms, gills down, several rows high, sprinkling with salt. Pour ⅓-½ cup of cream on to the mushrooms, cover with the globe or bell and simmer on the top of the stove 20-30 m.
2
The cover is removed after the plate is placed before the guest. This quantity is served for luncheon when the dish is the principal one of the meal. For a single course, a smaller portion of toast would be required and not more than 4 or 5 mushroom caps.
3
The dishes may be baked in the oven.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg