Directions:
- Melt butter in skillet, add mushrooms, cover and saute over med heat for 5 minutes stirring frequently.
- Uncover and saute 5 minutes more until all the juices are absorbed.
- Reduce heat, blend in flour, add Sherry worcestershire sauce and mushroom soup. Stir until thickened.
- Blend in well beaten egg yolks and stir over low heat for 1 minute.
- Add parsley, onion and seasonings. Let cool.
- Beat egg whites until foamy, add cream of tartar. Beat until stiff but not dry.
- Fold into the mushroom mixture.
- Adjust seasonings to your taste.
- Bake in ungreased 10 X 6 X 2 baking dish at 350 for 1 hour or until puffed and brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.07 Kcal (746 kJ) | ||
| Calories from fat | 109.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 19% | |
|---|---|---|---|
| Cholesterol | 129.47mg | 43% | |
| Sodium | 223.71mg | 9% | |
| Potassium | 332.22mg | 7% | |
| Total Carbs | 9.5g | 3% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.57 Kcal (542 kJ) | ||
| Calories from fat | 79.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 19% | |
|---|---|---|---|
| Cholesterol | 94.2mg | 43% | |
| Sodium | 162.77mg | 9% | |
| Potassium | 241.72mg | 7% | |
| Total Carbs | 6.91g | 3% | |
| Sugars | 1.19g | 7% | |
| Dietary Fiber | 1.14g | 6% | |
| Protein | 5.14g | 14% | |
| Vitamin C | 2.5mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 10% | |
| Calcium | 31mg | 4% | |
* 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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