Golden Mushrooms and Potatoes

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Golden Mushrooms and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein6.19 g(6 %)
Fat17.64 g(15 %)
Carbohydrates26.98 g(18 %)
Sugar added0 g(0 %)
Roughage3.27 g(11 %)
Vitamin A8.94 mg(1,118 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.56 mg(51 %)
Niacin6.54 mg(55 %)
Vitamin B₆0.31 mg(22 %)
Folate48.86 μg(16 %)
Pantothenic acid1.65 mg(28 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C24.5 mg(26 %)
Potassium1,100.45 mg(28 %)
Calcium41.54 mg(4 %)
Magnesium31.08 mg(10 %)
Iron1.46 mg(10 %)
Zinc1.48 mg(19 %)
Saturated fatty acids2.35 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
5 tablespoons
peppers (freshly ground)
5 cups
Mixed Mushrooms (chanterelle, oyster, porcini)
2 cloves
1 teaspoon
freshly chopped thyme
1 teaspoon
chopped, fresh rosemary
1 tablespoon
fresh, chopped parsley

Preparation steps

1.
Preheat the oven to 220°C | 425F | gas 7.
2.
Peel, wash and thinly slice the potatoes. Place the potatoes on a baking sheet which has been lined with parchment paper. Drizzle 3 tbsp of olive oil over the top and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, turning occasionally, until golden brown.
3.
In the meanwhile, clean the mushrooms. Slice into smaller pieces if necessary or separate the caps from the stalks.
4.
Peel and finely chop the garlic. Heat the remaining oil in a pan and saute the garlic until translucent. Add the mushrooms and the herbs and continue cooking for 5-8 minutes until the moisture from the mushrooms has completely evaporated.
5.
Mix the roast potatoes with the mushrooms, season to taste. Serve in bowls garnished with parsley.