Mushroom Bagna Cauda Recipe

Recipesfull introduces to you: Seafood Recipes. (Mushroom Bagna Cauda Recipe). Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup!

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Mushroom Bagna Cauda Recipe

Ingredients

1 tablespoon butter

1 (2 ounce) can anchovy fillets

drained

8 cloves garlic

minced

1 (10 ounce) can condensed cream of mushroom soup

1 cup whipping cream

2 cups half and half

Deb's Scallops Florentine

Soup, Stew and Chili

Directions

Step 1

Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed about 2 to 3 minutes. Pour in the mushroom soup cream and half and half; turn heat to low and cook for 45 minutes making sure the mixture does not boil.

Nutritional Information

Mushroom Bagna Cauda Recipe

Servings Per Recipe:6

Calories: 320.6

% Daily Value *

Protein: 6.4g 13%

Carbohydrates: 9.1g 3%

Dietary Fiber: 0.1g

Sugars: 0.9g

Fat: 29.4g 45%

Saturated Fat: 16.9g 85%

Cholesterol: 95.7mg 32%

Vitamin A Iu: 944.9IU 19%

Niacin Equivalents: 3.2mg 24%

Vitamin B6: 0.1mg 7%

Vitamin C: 2.2mg 4%

Folate: 6.1mcg 2%

Calcium: 141.4mg 14%

Iron: 1mg 6%

Magnesium: 19mg 7%

Potassium: 221.4mg 6%

Sodium: 642.9mg 26%

Thiamin: 0.1mg 6%

Calories From Fat: 264.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.