Mushroom Topped Toast with Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 37.2 mg | (310 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,265 mg | (32 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the pheasant broth
- 1 Pheasant
- 2 egg whites
- 100 grams Porcini mushroom
- 1 Tbsp vegetable oil
- 1 sprig thyme
- 1 sprig rosemary
- 3 mashed Juniper berries
- salt
- peppers
- 1 Tbsp sherry
- 1 small Porcini mushroom (for garnish)
- For the toast
- 4 slices Toast
- 300 grams Porcini mushroom
- 1 Tbsp butter
- salt
- peppers
- 1 Tbsp parsley (chopped)
Preparation steps
For the pheasant broth, rinse pheasant, dry and cut away breasts and legs. Chop meat finely. Stir chopped meat with egg whites. Cut remaining portion of pheasant into 4-6 pieces. Clean porcini mushrooms with a paper towel and chop. In a large pot, heat oil and fry pheasant pieces for 15 minutes on high heat. Add mushrooms, thyme, rosemary, crushed juniper berries, chopped meat mixture and 1.5 liters (approximately 6 cups) cold water. Cook over low heat for 1 1/2 hours and gently bring to a boil.
Strain broth through a cloth, put back into pot after cleaning it and season with sherry, salt and pepper. Heat again.
For the toast, chop mushrooms and saute in hot butter while stirring. Season with salt and pepper and sprinkle with parsley.
Toast bread.
Arrange mushroom mixture on toast. Serve with hot broth garnished with a slice of mushroom.
