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Champignons A La Creme Et Paprika

chef.pierre's picture
Ingredients
  Butter 2 Ounce (50 Gram)
  Button mushrooms 12 Ounce, quartered (350 Gram)
  Plain flour 1 Ounce (25 Gram)
  Milk 1⁄2 Pint (300 Milliliter)
  Single cream 2 1⁄2 Fluid Ounce (65 Milliliter)
  Salt To Taste
  White pepper To Taste
  Paprika 2 Teaspoon
  Finely chopped fresh parsley 1 Tablespoon (For Garnish)
Directions

1. Melt the butter in a pan, add the mushrooms and cook gently until almost tender.
2. Add the flour to the pan and cook for 1-2 minutes, then add the milk and cream, stirring all the time. Bring to the boil.
3. Add salt, pepper and paprika to taste and cook gently for another 10-15 minutes, stirring occasionally.
4. Pour into a hot serving dish and sprinkle with a little paprika and parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
2

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 455 Calories from Fat 312

% Daily Value*

Total Fat 36 g54.7%

Saturated Fat 21.5 g107.4%

Trans Fat 0 g

Cholesterol 97.4 mg32.5%

Sodium 274.1 mg11.4%

Total Carbohydrates 28 g9.4%

Dietary Fiber 4.3 g17.2%

Sugars 9.8 g

Protein 12 g24.4%

Vitamin A 86.8% Vitamin C 29.2%

Calcium 20.5% Iron 14.9%

*Based on a 2000 Calorie diet

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Champignons A La Creme Et Paprika Recipe