PKU Marsala Mushroom Casserole

Name: PKU Marsala Mushroom Casserole
Cuisine: American, European
Ingredients: 1 tablespoon vegan butter; 10 ounces sliced mushrooms; 1 tablespoon flour; 1 cup Marsala wine; 1 cup nondairy creamer, or heavy cream; 1 tablespoons parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup water; 1/2 cup uncooked long-grain rice (low-protein or regular)

4 steps

Updated at: Thu, 17 Aug 2023 03:55:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories516.2 kcal (26%)

Total Fat3.9 g (6%)

Carbs89.3 g (34%)

Sugars7.7 g (9%)

Protein4.1 g (8%)

Sodium694.8 mg (35%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonvegan butter

10 ouncesmushrooms

sliced

1 tablespoonflour

1 cupmarsala wine

1 cupnondairy creamer

or heavy cream

1 tablespoonsparsley

½ teaspoonsalt

¼ teaspoonpepper

1 cupwater

½ cuplong-grain rice

uncooked, low-protein or regular

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute.

Step 3

Stir in the Marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, salt and pepper.

Step 4

In a greased 8 inch casserole, spread the rice in an even layer. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 35-45 minutes.

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