Mushroom Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
60
calories
Calories
Nutritional values
1 bottle contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 60 cal. | (3 %) | ||
| Protein | 4.92 g | (5 %) | ||
| Fat | 0.36 g | (0 %) | ||
| Carbohydrates | 9.7 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.31 g | (11 %) |
more nutritional values
| Vitamin A | 6.27 mg | (784 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.19 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.06 mg | (1 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 0.52 μg | (0 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3.28 mg | (3 %) | ||
| Potassium | 32.36 mg | (1 %) | ||
| Calcium | 28.54 mg | (3 %) | ||
| Magnesium | 6.02 mg | (2 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Zinc | 0.07 mg | (1 %) | ||
| Saturated fatty acids | 0.08 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 kilogram button Mushroom
- 100 grams salt
- 1 bay leaf
- 1 Tbsp Vinegar
- 5 cloves
- allspice (5 each)
- peppercorns (5 each)
Preparation steps
1.
Clean the mushrooms and remove the stems. Finely dice the mushroom caps and the stems.
2.
Mix the mushrooms with the salt, then cover and alet infuse for 1 week. Transfer the mixture to a pot, and bring to a simmer with the bay leaf, cloves, vinegar, allspice, and peppercorns. Simmer the mixture for 2 hours. Pass the mushroom mixture through a fine strainer lined with cheesecloth. Squeeze the mushrooms to extract all of the liquid. Bring the liquid to a boil, then transfer to a sterilized bottle and seal tightly. The sauce will keep for several years if stored properly.
