Morel Mushrooms in Cream Sauce
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
75
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 75 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 67 mg | (2 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Morel
- 1 small garlic clove
- 1 Tbsp olive oil
- 75 milliliters Vegetable broth
- salt
- freshly ground peppers
- 50 milliliters dry white wine
- 50 milliliters Whipped cream (at least 30% fat content)
- ¼ tsp cornstarch
- 2 Tbsps Cress
Preparation steps
1.
Wipe the morel mushrooms thoroughly. Peel and finely dice the garlic, then sauté in the oil until translucent. Add the mushrooms, sauté briefly, then deglaze with the broth. Season to taste with salt and pepper, then simmer for 5 minutes over medium heat.
2.
Heat the wine and the cream in a saucepan. Mix the cornstarch with a little cold water until smooth, then add to the cream mixture. Bring to a boil over medium heat, and cook until thickened. Season to taste with salt and pepper, then pour into 4 glasses. Cool the cream sauce, garnish with the cress and one morel mushroom, and serve.
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