Marinated Mushrooms with Balsamic Vinegar

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Marinated Mushrooms with Balsamic Vinegar
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
357
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie357 cal.(17 %)
Protein22 g(22 %)
Fat21 g(18 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage10.6 g(35 %)
Vitamin A0.1 mg(13 %)
Vitamin D9.7 μg(49 %)
Vitamin E3.3 mg(28 %)
Vitamin K81.5 μg(136 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂2.2 mg(200 %)
Niacin28.6 mg(238 %)
Vitamin B₆0.4 mg(29 %)
Folate138 μg(46 %)
Pantothenic acid10.5 mg(175 %)
Biotin80.7 μg(179 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49 mg(52 %)
Potassium2,103 mg(53 %)
Calcium97 mg(10 %)
Magnesium80 mg(27 %)
Iron7.1 mg(47 %)
Iodine92 μg(46 %)
Zinc2.8 mg(35 %)
Saturated fatty acids3.1 g
Uric acid299 mg
Cholesterol0 mg
Complete sugar15 g

Ingredients

for
2
Ingredients
1 kilogram button Mushroom (or chestnut mushrooms)
4 garlic cloves
4 bay leaves
4 sprigs fresh rosemary
1 bunch Basil
100 milliliters balsamic vinegar
salt
4 Tbsps olive oil
1 Tbsp Caper
4 dried chili peppers (to taste)
How healthy are the main ingredients?
olive oilBasilrosemarygarlic clovesalt

Preparation steps

1.

Clean the mushrooms and brush to remove any sediment. Peel the garlic. Rinse and dry the herbs.

2.

Add 400 ml (approximately 13 ounces) of water, to a pot with the garlic, herbs, balsamic vinegar, 1 teaspoon of salt, and the olive oil. Add the mushrooms, cover, and bring to a boil. Cook for 3 minutes, stirring occasionally.

3.

Remove the mushrooms with a slotted spoon, and transfer into the prepared jars. Add the capers, herbs, and whole chilis. Bring the cooking liquid to a boil, and pour over the mushrooms. Seal the jars and let the mushrooms infuse for 2 days.

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