Roasted Porcini Mushrooms
Roasted Porcini Mushrooms - Roasting the mushrooms brings out rich flavors and enticing aromas
Healthy, because
Even smarter
Nutritional values
This dish is extremely high in fiber from the mushrooms, vegetables and bread. In addition, it provides a wealth of important vitamins such as vitamin A, D, E, some B vitamins, and minerals like calcium and iron.
This dish is a great side next to red or game meat.
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19 g | (63 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 7.2 μg | (36 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 45.3 μg | (101 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 241 mg |
Ingredients
- Ingredients
- 2 stalks Celery (with leaves, about 6 oz)
- 1 pc Parsnips
- 1 onion
- 1 small garlic clove
- 1 sprig thyme (plus more for garnish)
- 1 ½ lbs Porcini mushroom
- 2 Tomatoes
- 1 tsp Cultured butter
- salt
- peppers
- 4 eggs
- 4 Tbsps mineral water (carbonated)
- 2 Tbsps olive oil
- 4 slices Whole Wheat Bread
Kitchen utensils
Preparation steps
Rinse celery, trim, remove strings if necessary and dice finely. Chop delicate celery leaves very fine.
Peel, rinse and chop parsnip.
Peel the onion and garlic and cut into small cubes.
Rinse thyme, wipe dry and shake the leaves.
Trim porcini mushrooms and, if necessary, wipe gently with a paper towel or a kitchen towel. Slice the mushrooms.
Cut out stems from the tomatoes. Dip tomatoes for 10-15 seconds in boiling water, lift out of water, rinse briefly under cold water and remove the skins.
Cut tomatoes into quarters, remove seeds and cut crosswise into strips.
Heat the butter in a non-stick pan. Cook tomato strips over medium heat for about 3 minutes. Lightly season with salt and pepper.
Beat the eggs with mineral water and season with salt to taste.
Pour beaten eggs over the tomatoes in the pan. Add chopped celery leaves. Cook low heat until thickened and set, 4-5 minutes, occasionally stirring with a spatula from the outside to the inside.
Meanwhile, heat the oil in another pan and add mushrooms, celery, parsley, onions and garlic. Fry vigorously for about 5 minutes over medium heat. Season with salt, pepper and thyme.
Arrange roasted mushrooms with the tomato scrambled eggs on warmed plates. Garnish to taste with fresh thyme. Serve immediately with bread.
