PEPPERED MUSHROOM POPPERS MADE WITH SWANSON® UNSALTED CHICKEN BROTH

PEPPERED MUSHROOM POPPERS MADE WITH SWANSON® UNSALTED CHICKEN BROTH

Nutrition Facts

Serving Size
1 SERVNG (1/2 CUP MUSHROOMS WITH SAUCE)
Amount Per Serving
Calories 111
% Daily Value
Total Fat 8.1g
12%
Saturated Fat 4.8g
24%
Cholesterol 20mg
7%
Sodium 785mg
33%
Total Carbohydrate 5.3g
2%
Dietary Fiber 1.6g
6%
Protein 5.6g
11%
Vitamin A 15%
Vitamin C 15%
Calcium 4%
Iron 6%
Total Time

45 min.

Serving & Size

1 SERVNG (1/2 CUP MUSHROOMS WITH SAUCE)

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Sautéed mushrooms in a rich, peppery sauce made with Swanson® Unsalted Chicken Broth.

Recipe Yields:

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
cups
unsalted butter 4 oz. 0 1/2  cups
mushrooms 54 oz. gallons
black pepper 0.75 oz. tbsp.
reduced sodium soy sauce 4.5 oz. cups
hot pepper sauce
fresh parsley 2 oz. cups
Instructions
1. In a kettle, heat 12 Tbsp. butter over medium-high heat. Add mushrooms and sauté until dry (12-15 minutes). Season with pepper and toss to coat.
2. Add broth and soy sauce to kettle. Bring mixture to a boil, reduce heat to a simmer and cook until mixture becomes syrupy and dark, about 15-20 minutes. Stir in remaining butter and hot sauce into mushrooms, if desired. Remove from heat and keep warm.
3. Use a #8 scoop to portion 1/2 cup mushrooms with sauce. Sprinkle each serving with parsley or chives.

Recipe Tip

  1. Minced chives may be used to substitute parsley.
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