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Mushrooms And Onions In Sherry Recipe
|Onion||1 Medium, chopped|
|Mushrooms||1 Pound, sliced|
|Plain flour||2 Tablespoon|
|Chopped fresh parsley||4 Tablespoon|
|Vegetable stock||1⁄2 Cup (8 tbs)|
|Sherry/Brandy||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 777 Calories from Fat 450
% Daily Value*
Total Fat 51 g79%
Saturated Fat 31.3 g156.5%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 873.7 mg36.4%
Total Carbohydrates 68 g22.6%
Dietary Fiber 11.7 g46.8%
Sugars 16.8 g
Protein 20 g40.9%
Vitamin A 131.2% Vitamin C 174.7%
Calcium 16.6% Iron 37.9%
*Based on a 2000 Calorie diet
Add the mushrooms and cook them until they begin to release their juices.
Sprinkle the flour over the saute and cook for 1 minute, stirring constantly.
Add the parsley and stock, and stir over a low heat until the mushrooms are tender and the sauce has thickened.
Add the sherry or brandy, increase the heat and cook for a further 5 minutes.
Season to taste.