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Mushroom Puree Recipe
|Butter||2 1⁄2 Ounce|
|Mushrooms||2 Pound, wiped clean and sliced|
|Water||3 Fluid Ounce|
|Lemon juice||2 Tablespoon|
|Nutmeg||1 Teaspoon, grated|
|Black pepper||1⁄2 Teaspoon|
|Milk||3 Fluid Ounce|
|Chopped fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 989 Calories from Fat 587
% Daily Value*
Total Fat 67 g103%
Saturated Fat 40.1 g200.6%
Trans Fat 0 g
Cholesterol 161.3 mg
Sodium 4101.3 mg170.9%
Total Carbohydrates 78 g26.1%
Dietary Fiber 13.1 g52.5%
Sugars 22 g
Protein 38 g75.7%
Vitamin A 62.9% Vitamin C 89.1%
Calcium 20.8% Iron 47.5%
*Based on a 2000 Calorie diet
When the foam subsides, add the mushrooms and mix well.
Pour in the water and add 1 teaspoon of the salt, the lemon juice, nutmeg and black pepper.
Bring the mixture to the boil, stirring frequently.
Simmer, stirring occasionally, for 8 minutes.
Remove the pan from the heat and strain the mushrooms and cooking liquid into a large mixing bowl.
Reserve the cooking liquid and set aside.
Puree the mushrooms in a blender or food mill, or, alternatively, mash them with a fork.
Add the remaining butter to the frying pan and melt it over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually add the reserved cooking liquid and the milk, stirring constantly.
Return the pan to the heat.
Simmer the mixture, stirring constantly, for 2 minutes or until it is thick.
Stir the pureed mushrooms into the sauce and cook, stirring, for 2 minutes.
Add the remaining salt if required.
Remove the pan from the heat and transfer the puree to a warmed serving dish.
Sprinkle over the parsley and arrange the croutons decoratively around the puree.