You are here

Carrot And Mushroom Casserole

admin's picture
Ingredients
  Butter/Margarine 1 Ounce (30 Grams)
  Onion 1 , chopped
  Carrots 2 Pound, sliced (1 Kilogram)
  Tomato paste 1 Tablespoon
  Water 12 Fluid Ounce (1 1/2 Cups / 375 Milliliter)
  Stock cube 1 , crumbled
  Button mushrooms 8 Ounce (250 Grams)
  Sherry 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Oregano 1 Pinch
  Mace 1 Pinch
  Seasonings 1 Teaspoon (Or To Taste)
  Chopped fresh chives 1 Tablespoon
Directions

Melt butter in a large saucepan.
Saute onion until tender.
Add carrots and tomato paste.
Cook for 1 minute.
Blend in water and stock cube.
Bring to the boil.
Simmer, uncovered, for 30 minutes.
Stir in mushrooms, sherry, spices and seasonings.
Simmer for a further 10 minutes.
Sprinkle with chives.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Mushroom

Rate It

Your rating: None
3.903335
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 826 Calories from Fat 243

% Daily Value*

Total Fat 28 g42.6%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 63.3 mg21.1%

Sodium 2317.3 mg96.6%

Total Carbohydrates 130 g43.2%

Dietary Fiber 31.4 g125.6%

Sugars 54.9 g

Protein 19 g38.4%

Vitamin A 3063.8% Vitamin C 135.1%

Calcium 37.6% Iron 29%

*Based on a 2000 Calorie diet

0 Comments

Carrot And Mushroom Casserole Recipe