Directions:
- In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended.
- Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160° and topping is golden brown. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.93 Kcal (2223 kJ) | ||
| Calories from fat | 353.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.33g | 61% | |
|---|---|---|---|
| Cholesterol | 86.76mg | 29% | |
| Sodium | 789.93mg | 33% | |
| Potassium | 568.09mg | 12% | |
| Total Carbs | 36.09g | 12% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 12.94g | 26% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.1mg | 17% | |
| Calcium | 123.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 244.02 Kcal (1022 kJ) | ||
| Calories from fat | 162.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.08g | 61% | |
|---|---|---|---|
| Cholesterol | 39.88mg | 29% | |
| Sodium | 363.05mg | 33% | |
| Potassium | 261.09mg | 12% | |
| Total Carbs | 16.59g | 12% | |
| Sugars | 1.08g | 9% | |
| Dietary Fiber | 1.64g | 14% | |
| Protein | 5.95g | 26% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.4mg | 17% | |
| Calcium | 56.6mg | 12% | |
* 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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