Directions:
- In a large, heavy sauté pan over medium-high heat, heat the oil.
- Add the portabello mushrooms and sauté, stirring frequently, 4-6 minutes until just cooked.
- Remove the mushrooms and drain on paper towels.
- Melt the veggie butter in the same sauté pan.
- Add the onions and mushrooms and cook, stirring frequently, until the onions are translucent, about 5 minutes.
- Sprinkle the flour over the onion-mushroom mixture.
- Stir well and cook for 3 minutes.
- Stir in the vegetable broth, and bring the mixture to a boil.
- Stir in the mustard, sour cream, cognac, and paprika.
- Return the portabello mushrooms to the pan.
- Mix and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.68 Kcal (610 kJ) | ||
| Calories from fat | 57.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 10% | |
|---|---|---|---|
| Cholesterol | 1.26mg | 0% | |
| Sodium | 117.62mg | 5% | |
| Potassium | 705.39mg | 15% | |
| Total Carbs | 16.08g | 5% | |
| Sugars | 7.19g | 29% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.4 Kcal (245 kJ) | ||
| Calories from fat | 23.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 10% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 47.16mg | 5% | |
| Potassium | 282.8mg | 15% | |
| Total Carbs | 6.45g | 5% | |
| Sugars | 2.88g | 29% | |
| Dietary Fiber | 1.3g | 13% | |
| Protein | 2.02g | 10% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.2mg | 3% | |
| Calcium | 9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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