Marinated Mushrooms and Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
139
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 375 grams pink button Mushroom
- 125 grams Cherry tomatoes
- 2 shallots
- 4 Tbsps olive oil
- fresh rosemary
- 100 milliliters white wine
- 1 lemon
- salt
- freshly ground pepper
Preparation steps
1.
Wipe and trim the mushrooms. Rinse the cherry tomatoes. Peel and halve the shallots.
2.
Heat the olive oil in a pan and sauté the mushrooms over medium heat for 2 minutes. Add the shallots and rosemary and cook briefly. Deglaze with the white wine and cook for 3 minutes over low heat. Add the tomatoes and season with salt and pepper. Cut the lemon into slices and add to the mushrooms.
3.
Allow everything to cool, cover and leave to marinate in the refrigerator for 2-3 hours before serving.
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