Grilled Porcini Mushrooms
Grilled Porcini Mushrooms - Earthy porcini make delicious bases for aromatic toppings
Healthy, because
Even smarter
Nutritional values
Mushrooms contain a lot of vegetable protein, vitamin D and various B vitamins - so they can easily replace a meat meal. The bone-strengthening vitamin D is otherwise found mainly in animal products, so mushrooms are a good way for vegetarians to cover their needs.
Herb exchange: Instead of basil, parsley also works well. If you like it a little hotter, add freshly chopped red chili pepper to taste.
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22 g | (73 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 38 μg | (84 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- ½ sprig rosemary
- 1 ½ Tbsps olive oil
- salt
- peppers
- ½ small garlic clove
- 12 ozs Porcini mushroom
- 1 stalk Basil
- 2 Tbsps Sour cream
- 1 small Whole-grain baguette (about 10 oz)
- 1 pc pecorino romano (or aged Parmesan cheese, about 1/2 ounce)
Kitchen utensils
Preparation steps
Rinse the rosemary, shake dry and strip off about ½ teaspoon needles.
Finely chop the rosemary. Mix with olive oil and 1 pinch each of salt and pepper. Peel and press the garlic through a garlic press into herb oil.
Gently wipe mushrooms if necessary with a damp cloth. Cut mushrooms lengthwise into 1/4 inch thick slices.
For the foam, pluck basil leaves (wipe clean rather than rinsing), set some small leaves aside for garnish and finely chop the rest.
Brush mushroom slices on both sides lightly with the herb oil.
Heat a grill pan. Grill the mushroom slices 4-5 minutes, turning once.
Meanwhile, mix the chopped basil with sour cream in a tall vessel. Puree with an immersion blender until slightly frothy. Season with salt and pepper. Cut baguette into slices.
Place porcini on warmed plates. Shave Pecorino over porcini and drizzle with the basil foam. Garnish with basil leaves and serve with baguette slices.
