Bread Salad with Mushrooms and Bacon
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
724
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams fresh Porcini mushroom
- 2 Red onions
- olive oil
- 50 milliliters Mushroom broth
- 50 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 12 slices Bacon
- 12 slices Bread (thinly cut)
- 3 Tbsps curly parsley (chopped)
Preparation steps
1.
Trim mushrooms and cut lengthwise into thin slices. Peel onions and cut into thin rings.
2.
Heat 2 tablespoons oil in a pan and fry mushroom slices briefly. Add porcini mushrooms and deglaze the pan with mushroom stock. Briefly bring to a boil, add cream, mix, reduce heat simmer and season with salt, pepper and lemon juice. Remove a portion of mushroom mixture and foam briefly with an immersion blender.
3.
In a second pan, fry bacon over medium heat in a dry skillet. Toast bread on both sides under the oven broiler. Mix mushrooms in a bowl with toast and arrange on plates. Cover with bacon and onion rings and season with salt and pepper. Sprinkle with parsley and serve drizzled with foamed mushroom sauce.
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