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Mushroom Sauce Supreme On Vermicelli

southern.chef's picture
Ingredients
  Beef bouillon cubes 1
  Boiling water 1⁄2 Cup (8 tbs)
  Mushrooms 1 Cup (16 tbs), sliced
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted
  White wine 1⁄4 Cup (4 tbs)
  Italian seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vermicelli 6 Ounce
Directions

Dissolve bouillon cube in 1/2 cup boiling water; set aside.
Saute mushrooms and onion in butter in a skillet.
Stir in dissolved bouillon, undiluted soup, wine, Italian seasoning, and pepper.
Cook vermicelli according to package directions, omitting salt.
Drain well, stir in mushroom sauce.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Noodle
Servings: 
4

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4.03889
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 354 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 8.3 g41.5%

Trans Fat 0 g

Cholesterol 30.8 mg10.3%

Sodium 798.9 mg33.3%

Total Carbohydrates 40 g13.2%

Dietary Fiber 2.1 g8.4%

Sugars 4.2 g

Protein 8 g15.5%

Vitamin A 7.5% Vitamin C 3.3%

Calcium 2% Iron 10%

*Based on a 2000 Calorie diet

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Mushroom Sauce Supreme On Vermicelli Recipe