Salad of Pickled Mushrooms

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Salad of Pickled Mushrooms
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 cal.(16 %)
Protein9 g(9 %)
Fat13 g(11 %)
Carbohydrates43 g(29 %)
Sugar added1 g(4 %)
Roughage4.8 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.2 μg(6 %)
Vitamin E6.6 mg(55 %)
Vitamin K25.3 μg(42 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.5 mg(36 %)
Folate58 μg(19 %)
Pantothenic acid2.4 mg(40 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55 mg(58 %)
Potassium1,344 mg(34 %)
Calcium61 mg(6 %)
Magnesium83 mg(28 %)
Iron3.6 mg(24 %)
Iodine24 μg(12 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3 g
Uric acid85 mg
Cholesterol9 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 kilogram waxy potatoes
1 onion
200 milliliters Beef broth
3 Tbsps Sherry vinegar
1 pinch sugar
salt
freshly ground peppers
250 grams button Mushroom
4 Tbsps sunflower oil
2 Tbsps lemon juice
1 Tbsp grainy Mustard
2 Tbsps Crème fraiche
Red pepper flakes
100 grams Pickled cucumber
parsley (for garnish)
How healthy are the main ingredients?
potatoMustardsugaronionsaltparsley

Preparation steps

1.

Rinse the potatoes and steam until tender, about 30 minutes. Drain, let cool, peel and dice. Peel the onion, finely chop and simmer with the broth, vinegar, and sugar. Peel the potatoes, let evaporate and dice. Pour the hot broth over the potatoes and toss to combine. Season with salt and pepper and let sit for about 20 minutes.

2.

Clean and slice the mushrooms. Sauté briefly in hot oil, then remove from the heat, stir in the lemon juice, mustard, and cream fraiche. Season with a chile pepper flakes and let cool.  

3.

Cut the pickles into cubes and mix together with the mushrooms and potatoes. Season with salt and pepper and serve garnished with parsley.