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Mushroom Sauce Supreme On Vermicelli Recipe
|Beef bouillon cubes||1|
|Boiling water||1⁄2 Cup (8 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted|
|White wine||1⁄4 Cup (4 tbs)|
|Italian seasoning||1⁄2 Teaspoon|
Calories 354 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 30.8 mg
Sodium 798.9 mg33.3%
Total Carbohydrates 40 g13.2%
Dietary Fiber 2.1 g8.4%
Sugars 4.2 g
Protein 8 g15.5%
Vitamin A 7.5% Vitamin C 3.3%
Calcium 2% Iron 10%
*Based on a 2000 Calorie diet
Saute mushrooms and onion in butter in a skillet.
Stir in dissolved bouillon, undiluted soup, wine, Italian seasoning, and pepper.
Cook vermicelli according to package directions, omitting salt.
Drain well, stir in mushroom sauce.