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  • 4servings
  • 15minutes
  • 234calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B9, D
MineralsCopper, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 1 cup chopped shiitake mushrooms

  3. 1 cup chopped portobello mushrooms

  4. 2 shallots, chopped

  5. 2 tablespoons all-purpose flour

  6. 1 (14 1/2 ounce) can chicken broth

  7. 1 cup half-and-half

  8. salt and pepper to taste

  9. 1 pinch ground cinnamon

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.

  2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

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