Directions:
- Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
- Preheat the oven to 425 degrees.
- Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
- Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.61 Kcal (1594 kJ) | ||
| Calories from fat | 243.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.04g | 42% | |
|---|---|---|---|
| Cholesterol | 74.99mg | 25% | |
| Sodium | 278.91mg | 12% | |
| Potassium | 969.87mg | 21% | |
| Total Carbs | 17.03g | 6% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 18.3g | 37% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 388.6mg | 39% | |
| Amount Per 100 g | |||
| Calories | 96.13 Kcal (402 kJ) | ||
| Calories from fat | 61.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 42% | |
|---|---|---|---|
| Cholesterol | 18.94mg | 25% | |
| Sodium | 70.45mg | 12% | |
| Potassium | 244.97mg | 21% | |
| Total Carbs | 4.3g | 6% | |
| Sugars | 2.12g | 34% | |
| Dietary Fiber | 0.81g | 13% | |
| Protein | 4.62g | 37% | |
| Vitamin C | 2.6mg | 17% | |
| Iron | 0.6mg | 13% | |
| Calcium | 98.2mg | 39% | |
* 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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