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1 small onion -- chopped
6 tablespoons butter -- or margarine, divided
1 pound mushrooms -- cut in quarters
2 tablespoons sherry
2 tablespoons flour
2 cups half and half -- or milk
1 egg -- beaten
1/2 teaspoon salt -- to taste
1/4 teaspoon nutmeg -- to taste
How To Prepare:
In large skillet, saute onion in 4 tablespoons butter until limp. Add mushrooms and sherry. Cook over medium-low heat 7 to 10 minutes until mushrooms are tender.
Meanwhile in 3 quart saucepan, melt remaining 2 tablespoons butter; stir in flour until smooth. Gradually add half-and-half, stirring constantly, until slightly thickened. Stir in several tablespoons hot-milk mixture into egg. Gradually add to saucepan, stirring constantly until thickened. Add onions and mushrooms with pan juices, salt and nutmeg; stir to blend.
Substituting scallions for onions will drop carb count, ditto on type of flour, etc. This is great over plain meat, scrambled eggs, vegetables, and more.
Carbs per serving - include all nutritional information if known: