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Fresh Mushrooms Sous Cloche Recipe
|Fresh mushrooms||1 Pound|
|Water||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Mushroom stock||1 Cup (16 tbs) (As Needed)|
|Light cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 892 Calories from Fat 541
% Daily Value*
Total Fat 62 g94.7%
Saturated Fat 36.4 g181.8%
Trans Fat 0 g
Cholesterol 348.5 mg
Sodium 433.3 mg18.1%
Total Carbohydrates 49 g16.4%
Dietary Fiber 5.5 g21.9%
Sugars 10.4 g
Protein 24 g48.8%
Vitamin A 39.1% Vitamin C 42.8%
Calcium 11.7% Iron 29.1%
*Based on a 2000 Calorie diet
Combine water, wine, and 1 tablespoon of butter, add to mushrooms.
Bring to boiling point; cover and let simmer 10 minutes.
Melt remaining 2 tablespoons butter, blend in flour; add mushroom stock in which mushrooms were cooked, and cook, stirring constantly.
Slice the mushrooms thin; add to sauce with the lemon juice.
Cook 5 minutes.
Beat the egg yolk, add cream.
Gradually add mushroom mixture and mix well.
Pour into heated glass bell, seal bottom of bell with round piece of toast cut to fit.
Turn bell over into porcelain shirred-egg dish