Creamy Mushroom Salad
Mushrooms are rich in vitamin D, which helps regulate the calcium and phosphate balance in the body and is therefore important for bone and tooth strength. One serving of this dish contains half your daily requirement of vitamin D.
If you can't get fresh tarragon, feel free to use freeze-dried varieties as well, which can be purchased in many supermarkets or specialty stores.
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 19 mg |
Ingredients
- Ingredients
- 9 ozs potatoes
- 10 ozs button Mushroom
- 1 shallot
- 2 stalks Tarragon
- 2 Tbsps olive oil
- salt
- 3 ½ ozs Vegetable broth
- peppers
- 3 ½ ozs Sour cream
- 4 ozs Romaine lettuce
Preparation steps
Peel potatoes and cut into small cubes.
Clean mushrooms and cut in half or quarters depending on size.
Peel shallot and finely chop.
Rinse tarragon, shake dry, pluck leaves and chop coarsely.
Heat 1 tablespoon oil in a non-stick pan and cook potato cubes on all sides for about 10 minutes until golden brown. Season with salt.
Heat remaining oil in another non-stick pan and sauté shallots. Add mushrooms and cook until all liquid evaporates.
Pour broth into mushroom mixture, season with salt and pepper and boil for 2-5 minutes. Stir in sour cream and tarragon.
Rinse lettuce, spin dry and cut into fine strips.
Mix lettuce with mushrooms and sprinkle with potato cubes to serve.