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Creamy Mushroom Linguine

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Creamy Mushroom Linguine
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
847
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie847 kcal(40 %)
Protein44.2 g(45 %)
Fat16.75 g(14 %)
Carbohydrates128.42 g(86 %)
Sugar added0 g(0 %)
Roughage16.72 g(56 %)
Vitamin A16.01 mg(2,001 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.81 mg(81 %)
Vitamin B₂0.31 mg(28 %)
Niacin5.44 mg(45 %)
Vitamin B₆0.07 mg(5 %)
Folate184.86 μg(62 %)
Pantothenic acid0.06 mg(1 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.1 mg(6 %)
Potassium70.58 mg(2 %)
Calcium62.91 mg(6 %)
Magnesium5.01 mg(2 %)
Iron24.03 mg(160 %)
Iodine0.75 μg(0 %)
Zinc0.1 mg(1 %)
Saturated fatty acids4 g
Cholesterol9.37 mg
Author of this recipe:

Ingredients

for
4
Ingredients
ounce
1 ⅔ cups
2 ⅔ cups
freshly ground Black pepper
2 tablespoons
1
2 cloves
2 tablespoons
chopped, fresh parsley
3 tablespoons
14 ounces

Preparation steps

1.
Warm the vegetable broth and soak the dried cep mushrooms in the broth for about 20 minutes. Clean the fresh cep mushrooms and cut into slices. Peel and finely chop the onion and the garlic. Cook the linguine pasta in boiling, salted water until al dente. Fry the fresh mushrooms in hot oil over a high heat. Add the onions and garlic and sauté, then season with salt and pepper. Put the soaked mushrooms into a sieve, catch the liquid and strain through a filter. Rinse the soaked mushrooms, then add to the fried mushrooms in the skillet along with the strained liquid. Bring to a boil and simmer for 3 minutes. Stir in the crème fraîche and the chopped parsley. Season to taste with salt and pepper. Drain the linguine and serve with the creamy cep mushroom sauce.