|Butter||1⁄4 Cup (4 tbs)|
|Quartered mushrooms||2 Cup (32 tbs)|
|Chopped preserved ginger||1 Tablespoon|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Freshly ground black pepper||To Taste|
|Parsley sprigs||2 (For Garnishing)|
Melt the butter in a pan and lightly saute the mushrooms for 2 to 3 minutes.
Stir in the whisky and ginger.
Blend the cream with the cornflour (cornstarch) and stir into the mushrooms.
Heat gently, stirring, until the mixture thickens but do not allow to boil.
Add a little salt and pepper to taste.
Serve immediately as an accompaniment to meat or on toast as a snack or starter.
Garnish with parsley sprigs.
Cooking time: 8 to 10 minutes
Calories 580 Calories from Fat 421
% Daily Value*
Total Fat 48 g73.7%
Saturated Fat 30 g149.8%
Trans Fat 0 g
Cholesterol 149.3 mg49.8%
Sodium 230.4 mg9.6%
Total Carbohydrates 18 g6%
Dietary Fiber 1.2 g4.8%
Sugars 7 g
Protein 5 g10.1%
Vitamin A 32.3% Vitamin C 7%
Calcium 6.9% Iron 4.3%
*Based on a 2000 Calorie diet