Champignons A La Creme Et Paprika

chef.pierre's picture

Jul. 24, 2011


Butter 2 Ounce (50 Gram)
Button mushrooms 12 Ounce , quartered (350 Gram)
Plain flour 1 Ounce (25 Gram)
Milk 1/2 Pint (300 Milliliter)
Single cream 2 1/2 Fluid Ounce (65 Milliliter)
Salt To Taste
White pepper To Taste
Paprika 2 Teaspoon
Finely chopped fresh parsley 1 Tablespoon (For Garnish)


1. Melt the butter in a pan, add the mushrooms and cook gently until almost tender.

2. Add the flour to the pan and cook for 1-2 minutes, then add the milk and cream, stirring all the time. Bring to the boil.

3. Add salt, pepper and paprika to taste and cook gently for another 10-15 minutes, stirring occasionally.

4. Pour into a hot serving dish and sprinkle with a little paprika and parsley.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 455Calories from Fat 312

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 274 mg11.42%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet