Creamy Mushroom Spread
Creamy Mushroom Spread - Delicious on robust bread, gorgeous as a dip with crispy vegetables
Healthy, because
Even smarter
Nutritional values
Few calories and saturated fatty acids, but a lot of protein for a firm connective tissue characterize this creamy spread. In addition, the herb-light cream cheese variation contains a considerable amount of several B vitamins that are involved in various metabolic functions.
White mushrooms taste rather soft, the brown ones a bit more hearty. The cream is particularly aromatic with shiitake mushrooms, which are used in Asia for medicinal purposes - for example for stomach ailments, headaches and inflammations.
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 9 ozs button Mushroom
- 1 shallot
- 1 Tbsp olive oil
- salt
- peppers
- ½ bunch flat-leaf parsley
- 4 ozs Cream cheese (0.2% fat)
Kitchen utensils
Preparation steps
Clean mushrooms and cut into very small pieces.
Peel shallot and chop finely.
Heat olive oil in a skillet and cook the mushrooms until tender, stirring frequently, 5-7 minutes.
Add shallot and cook until softened, about 5 minutes. Season with salt and pepper.
Drain the mushrooms in a sieve set over a bowl.
Meanwhile, rinse parsley, shake dry, pluck leaves and chop finely.
Combine the cream cheese in a small bowl with 2 tablespoons mushroom liquid, then stir in the cooled mushrooms and parsley. Season with salt and pepper.
