|Boiling water||3 Cup (48 tbs)|
|Onion||1 Small, halved|
|Mushroom peelings/Mushroom stems / both||1 Cup (16 tbs)|
1) In a saucepan, add in water, salt and onion. Allow the water to come to a boil.
2) Add in the mushroom peelings and stems into the water. These could be whole, diced or sliced.
3) Rinse the canned shoots thoroughly before using. If you have some extra left after using, transfer them into a glass jar covered with water.
Turn the lid shut tightly and place in the refrigerator. Remember to refill the water each day. This method helps the mushrooms to preserve longer, at least upto a few weeks.
4) The mushroom consomme can be used in most dishes in place of water or meat stalk.
Serving size: Complete recipe
Calories 104 Calories from Fat 8
% Daily Value*
Total Fat 0.97 g1.5%
Saturated Fat 0.16 g0.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 537.9 mg22.4%
Total Carbohydrates 20 g6.6%
Dietary Fiber 4.6 g18.4%
Sugars 9.3 g
Protein 9 g18.2%
Vitamin A 0% Vitamin C 23.9%
Calcium 5.8% Iron 8.4%
*Based on a 2000 Calorie diet