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Macaroni with Sauteed Mushrooms Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Cooked spaghetti||8 Ounce|
|Sliced fresh mushrooms/2 cups sliced canned mushrooms||1 Pound|
Serving size: Complete recipe
Calories 1847 Calories from Fat 1052
% Daily Value*
Total Fat 119 g183.4%
Saturated Fat 69.8 g349.2%
Trans Fat 0 g
Cholesterol 710.1 mg
Sodium 2496.7 mg104%
Total Carbohydrates 150 g49.9%
Dietary Fiber 16.4 g65.5%
Sugars 34.1 g
Protein 60 g120.8%
Vitamin A 75.3% Vitamin C 15.9%
Calcium 64.9% Iron 52.6%
*Based on a 2000 Calorie diet
2. Melt 1/4 cup butter or margarine in a saucepan, stir in the flour smoothly and add the milk slowly. Stir and simmer 5 minutes. Add the salt, mix and remove from the heat. Let cool slightly.
3. Beat the eggs to a foam, stir into the sauce, add the spaghetti.
4. Turn this mixture into the ring mold and place the mold in the pan of hot water. Bake 30 minutes.
5. Unmold on a warmed platter. Fill the center with the mushrooms sauteed in the remaining butter 5 minutes and seasoned with the sherry.