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- 6 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/4 teaspoon cayenne
- 1 1/2 teaspoons minced garlic
- 6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
- 6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
- 6 ounces button mushrooms, wiped clean, stems trimmed, and sliced
- 6 ounces Portobello mushrooms, gills scraped, wiped clean, stems trimmed, and sliced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup white wine (I used a good Chardonnay)
- 6 cups mushroom (or chicken) stock
- 1 1/2 cups heavy cream
View Full Recipe at CAB Cooks
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1438g | |
| Calories 1652 | |
| Calories from Fat 1221 | 74% |
| Total Fat 139.01g | 174% |
| Saturated Fat 85.62g | 342% |
| Trans Fat 0.0g | |
| Cholesterol 430mg | 143% |
| Sodium 2516mg | 105% |
| Potassium 3889mg | 111% |
| Total Carbs 68.99g | 18% |
| Dietary Fiber 20.0g | 67% |
| Sugars 19.77g | 13% |
| Protein 34.42g | 55% |
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