Myammi - Mushroom Basil Cream Sauce

Name: Myammi - Mushroom Basil Cream Sauce
Yield: 2149 g
Ingredients: White Sliced Cheddar Cheese 18 g; Basil Pesto 100 g; Salt 1 g; Chicken Stock 30 g; Milk Plus 500 ml; Water (Mineral Water) 600 ml; Korean Rice Button Mushroom Cream Soup 60 g; Fresh Carrot 100 piece(1/2 piece); Onion 140 piece(1/2 piece); Oyster Mushroom 300 g; Fresh Shiitake Mushroom 200 g; King Oyster Mushroom 100 g

Difficulty EASY 1,246 kcal

#Mushroom Cream Sauce #Basil Dish #Fusion Pasta #Cream Sauce #Vegetarian #Low-Carb Dish #Easy Recipe #One-Bowl Dish #Myammi #Western Cuisine

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Ingredients

Main ingredients

White Sliced Cheddar Cheese 18 g
Basil Pesto 100 g
Salt 1 g
Chicken Stock 30 g
Milk Plus 500 ml
Water (Mineral Water) 600 ml
Korean Rice Button Mushroom Cream Soup 60 g
Fresh Carrot 1 piece(1/2 piece)
Onion 2 piece(1/2 piece)
Oyster Mushroom 300 g
Fresh Shiitake Mushroom 200 g
King Oyster Mushroom 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 142.7 g 43%

Protein 47.58 g 14%

Fat 62.66 g 43%

Serving size 2149g

Cooking steps

1

Slice the mushrooms and onions.
2

Wash the basil thoroughly and prepare it.
3

Heat olive oil in a pan, then sauté the onions and mushrooms.
4

When the mushrooms are cooked, add fresh cream and bring to a boil.
5

Add the basil, then season with salt and pepper.
6

Cook until the sauce thickens and it's done.

Myammi - Mushroom Basil Cream Sauce

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