Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup light oil
- 2 tbsp unbleached flour
- 2 cups unflavoured soy milk or nut milk
- 2 tbsp light oil
- 1/2 lb sliced button mushrooms
- salt and pepper to taste
- 1/4 cup dry sherry (optional)
- =
Directions
In a saucepan, heat the 1/2 cup oil on medium heat. Add flour and stir for a few minutes. While stirring, whisk in the soy or nut milk slowly. Cook and stir for a few more minutes, until thickened to the desired consistency.
In a separate pan or skillet, heat the 2 tbsp oil. Add the sliced mushrooms and sauté for 5 minutes until tender. Add to the soy- or nut milk base and cook on low until it begins to simmer. Add the salt, pepper and sherry, if desired. Mix well, then serve out into four bowls. Garnish with fresh parsley and/or chives.