Ingredients
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 1/2 pounds (750 g) new brown mushrooms sliced
- 4 teaspoons chopped thyme divided
- 1/2 container Marsala wine (any dry ruddy or white wine)
- 6 tablespoons all-purpose flour
- 4 glasses moo sodium chicken broth or stock
- 1-2 teaspoons salt alter to taste
- 1/2-1 teaspoons dark broken pepper alter to taste
- 2 hamburger bouillon 3d shapes, crumbled
- 1 container overwhelming cream or half and half (sub with dissipated milk)
- Chopped new parsley and thyme to serve
Preparation
- Warm butter and oil in a huge pot over medium-high warm until liquefied. Sauté onion for 2 to 3 minutes until mellowed. Cook garlic until fragrant, almost 1 minute.
- 2.Include mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and permit to cook for 3 minutes.
- Sprinkle mushrooms with flour, blend well and cook for 2 minutes. Include stock, blend once more and bring to a bubble.Decrease warm to low-medium warm, season with salt, pepper and disintegrated bouillon cubes.
- Cover and permit to stew for 10-15 minutes, whereas once in a while mixing, until thickened.
- Diminish warm to moo, mix in cream or half and half.Permit to delicately stew (don’t bubble). Alter salt and pepper to your taste.
- Blend in parsley and remaining thyme. Serve warm.
NUTRITION
Calories: 271kcal Carbohydrates: 21g Protein: 8g Fat: 13g Soaked Fat: 7gCholesterol: 35mg Sodium: 583mg Potassium: 699mg Fiber: 1g Sugar: 5gVitamin A: 550IU Vitamin C: 7.6mg Calcium: 91mg Press: 1.6mg