| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Atlanta | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | lb | Fresh mushrooms, sliced |
| 4 | T | Butter, no substitute! |
| 8 | oz | Noodles |
| 1/2 | c | Whipping cream |
| 1/2 | c | Parmesan cheese |
| 1/2 | c | Gruyere cheese |
| Salt and pepper to taste |
INSTRUCTIONS
Saute mushrooms in butter. Cook noodles; drain. Add mushrooms, cream, cheeses, salt and pepper. Toss and serve immediately. Garnish with minced fresh parsley. This is a nice alternative for potatoes or rice. MRS W.E. NELSON (LYNNE) ATLANTA, GA From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 55.4mg
Sodium: 170.9mg
Potassium: 287.4mg
Carbohydrates: 12.9g
Fiber: 1.2g
Sugar: 1.8g
Protein: 10.3g