1 tbsp olive oil
1 tbsp compound butter
1 lb oyster mushrooms, thickly sliced
3 spring onions, chopped
2 garlic cloves, crushed
⅔ cup heavy cream
1⁄3 cup white wine
2 tsp mixed spices
salt
2 tsp fresh parsley, chopped
Add the olive oil and compound butter to a skillet over low heat. Cook and stir until the butter melts.
Put the mushrooms in and stir them. Place the spring onion and garlic afterwards and cook and stir for 2 to 3 minutes.
Pour the heavy cream and stir. Add the white wine and mixed spices and stir. Season the mixture with salt and cook for 15 minutes.
Stir the parsley in and remove from heat.
Sugar: 9g
:
Calcium: 110mg
Calories: 875kcal
Carbohydrates: 29g
Cholesterol: 62mg
Fat: 22g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 1g
Potassium: 1092mg
Protein: 5g
Saturated Fat: 11g
Sodium: 101mg
Trans Fat: 1g
Vitamin A: 819IU
Vitamin C: 2mg
