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Crayfish and Mushroom Ragout

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 490
Calories from Fat 370
% Daily Value*
Total Fat 41g 63%
Saturated Fat 25g 125%
Trans Fat 0g  
Cholesterol 250mg 83%
Sodium 730mg 30%
Potassium 400mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 16g  
 
Vitamin A 10% Vitamin C 4%
Calcium 10% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 gallon
Serving Size: 1 cup

Ingredients

Amount Ingredients
3 Tbsp. Shallots, Finely Diced
3 cloves Garlic, Minced
4 oz. Custom Culinary® Gold Label Mushroom Base
1 lb. Cèpes, Julienne Cut
4 oz. Butter
1/2 cup Pernod
2 1/2 cups Dry White Wine
2 1/2 qts. Heavy Cream
1 Tbsp. Thyme, Fresh Chopped
4 lbs. Crayfish, Cooked and Shelled

Recommended Product: 9530 Gold Label Mushroom Base

Directions

  1. In a large sauté pan, melt butter over medium heat. Add shallots and garlic. Sauté 3-5 minutes, stirring frequently.
  2. Add Custom Culinary® Gold Label Mushroom Base and cèpes. Sauté 3-5 minutes over medium heat.
  3. Add Pernod and wine. Reduce by half over medium heat, stirring frequently.
  4. Add cream and thyme. Reduce over medium heat until slightly thick. Add crab and continue cooking 5-7 minutes, stirring frequently.

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