Chantrelle Mushroom and Tomato Bruschetta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 8 slices Ciabatta
- 1 garlic clove
- 1 Tbsp olive oil
- 250 grams Chanterelle
- 300 grams Tomatoes
- 2 sprigs marjoram
- 1 Tbsp clarified butter
Preparation steps
Peel the garlic, and squeeze lightly to produce some of the oils. Rub the slices of the bread with the exposed surfaces of the garlic. Place on a baking sheet and toast until golden brown in a 200°C (approximately 400°F) oven for 2-3 minutes.
Clean the chantrelle mushrooms and coarsely chop. Blanch the tomatoes briefly in boiling water. Remove the tomatoes from the water and peel. Quarter the tomatoes, remove the core, and cut into wedges. Rinse the marjoram, pat dry, and remove the leaves from the stems.
Heat the clarified butter in a frying pan. Add the mushrooms and sear strongly over high heat, then season to taste with salt and pepper. Add the marjoram and tomatoes to the pan, and cook until heat through. Top the toasted bread with the tomato mixture and serve immediately.
