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Mushroom Puree Recipe
|Garlic||3 Clove (15 gm), finely chopped|
|Lime juice||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Whole wheat flour||1 Tablespoon (Atta)|
|Fat free milk||3 Tablespoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Chopped coriander leaves/Parsley||1 Tablespoon|
Calories 114 Calories from Fat 66
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 8.3 mg
Sodium 499.8 mg20.8%
Total Carbohydrates 9 g3.1%
Dietary Fiber 2.1 g8.2%
Sugars 2.9 g
Protein 5 g10.4%
Vitamin A 7% Vitamin C 10.2%
Calcium 3.2% Iron 5.6%
*Based on a 2000 Calorie diet
Melt butter in a non-stick pan.
Add mushrooms, garlic, lime juice, salt, pepper and water.
Bring to boil, lower heat and simmer for 5 minutes.
Remove from heat, strain mushrooms and reserve pan juices.
Put mushrooms in a blender and blend till smooth.
Heat oil in a pan over low heat.
Whisk in flour and gradually pour in reserved pan juices, stirring continuously to make a smooth paste.
Stir in milk and nutmeg and simmer for 2 minutes till thick and smooth.
Add pureed mushrooms and cook for another 1-2 minutes.
Spoon into a serving dish, garnish with coriander leaves or parsley and serve warm with whole-wheat crackers.