Mixed Mushroom Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
103
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 103 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 red onion
- 1 garlic clove
- 400 grams mixed Mushrooms (one third button mushrooms, oyster mushrooms and chestnut mushrooms)
- 1 bunch scallions
- 12 Cherry tomatoes
- salt
- freshly ground peppers
- 1 lemon (juiced and zested)
- 2 Tbsps parsley (finely chopped)
Preparation steps
1.
Halve the onion and julienne lengthwise.
2.
Peel the garlic and pass through a press.
3.
Trim the mushrooms, and cut into bite-sized pieces.
4.
Rinse, trim, and chop the scallions.
5.
Rinse and halve the cherry tomatoes.
6.
Sauté the onion in 1 tablespoon of olive oil. Add the garlic, sauté briefly, then add the button mushrooms and chestnut mushrooms. Sauté for 2 minutes, then add the remaining oil, oyster mushrooms, scallions, and cherry tomatoes. Cook for an additional 2-3 minutes.
7.
Season to taste with salt, pepper, lemon juice, and lemon zest. Serve hot, garnished with the parsley.
