Salad of Pickled Mushrooms
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,344 mg | (34 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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