Potatoes and Mushrooms with Garlic

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(1 vote)
Potatoes and Mushrooms with Garlic
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
428
calories
Calories

Healthy, because

Even smarter

Nutritional values

Red caps are not only particularly tasty, but also score points compared to other reeds due to their particularly firm flesh. Mushrooms in general are super suppliers of vitamin D and can contribute to the supply. Under certain circumstances the body's own vitamin D production is not sufficient.

A peculiarity of the red cap is the black tarnishing of the fruit flesh as soon as it is cut. However, this does not affect the taste in any way. To counteract or soften the discoloration, you can sprinkle the mushrooms with some lemon juice before preparation.

1 serving contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein11.43 g(12 %)
Fat22.74 g(20 %)
Carbohydrates48.14 g(32 %)
Sugar added0 g(0 %)
Roughage5.18 g(17 %)
Vitamin A102.67 mg(12,834 %)
Vitamin D0.15 μg(1 %)
Vitamin E2.75 mg(23 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.63 mg(57 %)
Niacin9.29 mg(77 %)
Vitamin B₆0.78 mg(56 %)
Folate87.39 μg(29 %)
Pantothenic acid2.34 mg(39 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C24.85 mg(26 %)
Potassium1,560.57 mg(39 %)
Calcium178.42 mg(18 %)
Magnesium72.06 mg(24 %)
Iron2.91 mg(19 %)
Zinc2.17 mg(27 %)
Saturated fatty acids6.35 g
Cholesterol22.06 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
1 handful
flat-leaf Parsley
400 grams
4
4 tablespoons
2 tablespoons
40 grams
grated Parmesan (dried)

Preparation steps

1.

Peel potatoes and cut into slices. Rinse the parsley, shake dry and chop coarsely. Trim mushroom stems and clean caps with a damp paper towel. Cut the mushrooms into slices. Peel and chop the garlic.

2.

Heat the canola oil in a large, non-stick pan and cook the potato slices on all sides until lightly browned. Add butter, garlic and the mushrooms and continue to cook for 5-7 minutes, turning occasionally. Season with salt and pepper. Divide mushroom mixture among plates, top with Parmesan and parsley and serve.