Sweetbreads Mushroom Casserole Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Nutritional yeast | 3 Tablespoon | |
| Mushrooms | 2 Cup (32 tbs), diced | |
| Hot milk | 3⁄4 Cup (12 tbs) | |
| Sweet cider | 1⁄2 Cup (8 tbs) | |
| Milk powder | 1⁄4 Cup (4 tbs) | |
| Sweetbreads | 1 1⁄2 Pound, precooked, cubed | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 308 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 3.4 g17.2%
Trans Fat 0 g
Cholesterol 524.7 mg174.9%
Sodium 620.8 mg25.9%
Total Carbohydrates 8 g2.5%
Dietary Fiber 1 g4%
Sugars 4.4 g
Protein 39 g77.9%
Vitamin A 0.9% Vitamin C 1.8%
Calcium 5.1% Iron 2.4%
*Based on a 2000 Calorie diet
Directions
Saute mushrooms and set aside.
Gradually add milk to oil in pan and blend until smooth.
Add milk powder, salt, yeast and cider and blend again.
Return mushrooms to pan with sweetbreads.
Turn into oiled casserole and bake at 300° F. for 15 minutes.
Chef
