Mushroom and Onion Sauce
|Finely chopped onions||1 Cup (16 tbs)|
|Mushroom slices||2 Cup (32 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs) (Hot, If Possible)|
|Salt||1 Teaspoon (Add More As Per Taste)|
|Cayenne pepper||1⁄4 Teaspoon|
|Ricotta cheese||1 Cup (16 tbs)|
Heat the butter and oil together in a 2-quart saucepan. Saute' the onions and mushrooms until the onions are transparent.
Gradually stir in the whole wheat flour, stirring constantly so that it-coats the vegetables. Cook this mixture over gentle heat for about one minute, stirring all the while.
Add the milk, one cup at a time. Simmer the mixture until it has thickened slightly. Add the salt and cayenne while you simmer.
Stir up the ricotta until it is separated and soft. You can even put it in the blender if you're up to it, but it isn't necessary. Add the cheese to the sauce and use a whisk to break up any lumps. The sauce is ready when it's all hot.
Serving size: Complete recipe
Calories 1481 Calories from Fat 966
% Daily Value*
Total Fat 109 g168.1%
Saturated Fat 52.6 g262.8%
Trans Fat 0 g
Cholesterol 257.8 mg85.9%
Sodium 2426.1 mg101.1%
Total Carbohydrates 79 g26.5%
Dietary Fiber 6.5 g25.9%
Sugars 42 g
Protein 56 g111.6%
Vitamin A 61.2% Vitamin C 17.4%
Calcium 132.6% Iron 15.5%
*Based on a 2000 Calorie diet