Potatoes and Mushrooms with Garlic
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.
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 57.2 μg | (95 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 800 grams Boiled potato (cooked)
- 1 handful flat-leaf parsley
- 400 grams Mushrooms
- 4 garlic cloves
- 4 Tbsps Canola oil
- 2 Tbsps butter
- salt
- peppers
- 40 grams grated Parmesan (dried)
Preparation steps
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.
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.