Marinated Mushrooms with Balsamic Vinegar
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
357
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 81.5 μg | (136 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 28.6 mg | (238 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 10.5 mg | (175 %) | ||
| Biotin | 80.7 μg | (179 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,103 mg | (53 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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