Mushroom Tarte Tatin
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the batter
- 125 grams Pastry flour
- 225 milliliters milk
- 3 eggs
- 1 pinch salt
- In addition
- 8 shallots
- 250 grams mixed Mushrooms (such as shiitake, mushrooms, chanterelles)
- 3 Tbsps sunflower oil
- 1 tsp freshly chopped thyme
- Arugula (for garnishing)
Preparation steps
1.
For the batter: mix milk with flour and a pinch of salt until smooth, add eggs and allow batter to rest for 20 minutes.
2.
Preheat the oven to 220 ° C top heat.
3.
Peel shallots and cut into rings. Clean mushrooms and cut into slices. Heat oil in a pan and saute shallots for about 8 minutes or until golden brown, stirring. Add mushrooms and saute for another 6 minutes. Season with salt and pepper and sprinkle with thyme. Place mushroom mixture into a baking dish and pour batter over it. Bake in preheated oven at 220°C (aproximately 425°F) for about 10 minutes or until golden brown.
4.
Invert onto a sercing plate and garnish with arugula. Serve.
