Directions:
- Remove mushroom stems; chop stems. Sauté mushroom caps, chopped stems, and onion in butter in a large skillet until vegetables are tender. Stir in salt and pepper. Reduce heat; cover and simmer 5 minutes.
- Combine flour and milk, stirring well. Stir milk mixture into mushroom mixture; cook over medium heat until bubbly. Remove from heat; add sour cream and Worcestershire sauce, stirring well. Cook over low heat until thoroughly heated. Serve hot over toast points and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.9 Kcal (619 kJ) | ||
| Calories from fat | 103.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.52g | 18% | |
|---|---|---|---|
| Cholesterol | 30.81mg | 10% | |
| Sodium | 312.15mg | 13% | |
| Potassium | 426.75mg | 9% | |
| Total Carbs | 7.68g | 3% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 88.87 Kcal (372 kJ) | ||
| Calories from fat | 62.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 18% | |
|---|---|---|---|
| Cholesterol | 18.51mg | 10% | |
| Sodium | 187.56mg | 13% | |
| Potassium | 256.41mg | 9% | |
| Total Carbs | 4.61g | 3% | |
| Sugars | 2.35g | 16% | |
| Dietary Fiber | 0.98g | 7% | |
| Protein | 2.65g | 9% | |
| Vitamin C | 2.3mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 7% | |
| Calcium | 19.2mg | 3% | |
* 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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