Ingredients

Ingredients scaled to: 1 serving

8 oz Organic Cremini Mushrooms Packaged (227 grams)

3/4 tbsp Olive oil (10.1 grams)

1 clove Garlic (3 grams)

3/4 tsp Thyme (0.60 grams)

3/4 tsp Salt (to taste) (4.5 grams)

1/4 tsp Pepper (to taste) (0.53 grams)

3/4 tbsp Butter (10.6 grams)

1/4 onion Onions (diced) (82.8 grams)

1 tbsp Wheat flour (7.8 grams)

1 1/4 tbsp Dry White Cooking Wine (18.1 grams)

1 1/4 cup Chicken Stock (284 grams)

1/4 tbsp, crumbled Bay leaf (0.45 grams)

1/16 cup, fluid (yields 2 cups whipped) Heavy whipping cream (19.8 grams)

 

 

Directions

Directions are based on the original recipe of 4 servings

1. Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste.

Gently toss to combine. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.

2. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes. Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat, stir in heavy cream. Serve.

 

Per serving: 385 Calories • 24.9g Carbs (1.3g Fiber) • 26.3g Fat • 13g Protein