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Stewed Mushrooms Recipe-12835

Photo by: Joseph De Leo
Comments: 0


Champignons â Blanc

When mushrooms are used in white sauces, or in a garniture in which they must remain white, they are cooked this way.


  • ¼ lb. fresh mushrooms
  • 1/3 cup water
  • 1/8 tsp salt
  • ½ Tb lemon juice (which helps keep mushrooms white)
  • 1 Tb butter


  • A 4- to 6-cup enameled saucepan


Trim and wash the mushrooms; cut as directed in your recipe. Bring the water, salt, lemon juice, and butter to the boil in the saucepan. Add the mushrooms and toss to cover them with the liquid. Cover and boil moderately fast, tossing frequently, for 5 minutes. Set aside until ready to use.

© 1961, 1983, 2001 Alfred A. Knopf

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

33kcal (2%)
55mg (2%)
3g (5%)
2g (9%)
8mg (3%)
24mcg RAE (1%)
2mg (4%)
3mg (0%)
0mg (1%)

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