Sauteed Mushroom Curry

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Sauteed Mushroom Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
173
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie173 kcal(8 %)
Protein7.76 g(8 %)
Fat8.77 g(8 %)
Carbohydrates21.02 g(14 %)
Sugar added0 g(0 %)
Roughage5.59 g(19 %)
Vitamin A787.7 mg(98,463 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.93 mg(16 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.66 mg(60 %)
Niacin6.83 mg(57 %)
Vitamin B₆0.34 mg(24 %)
Folate55.88 μg(19 %)
Pantothenic acid1.93 mg(32 %)
Biotin7.76 μg(17 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C45.47 mg(48 %)
Potassium898.88 mg(22 %)
Calcium85.77 mg(9 %)
Magnesium41.7 mg(14 %)
Iron1.22 mg(8 %)
Iodine1.05 μg(1 %)
Zinc1.73 mg(22 %)
Saturated fatty acids3.81 g
Cholesterol13.88 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5.333 cups
Mixed Mushrooms
3
2
2
1
1
large onion
2 cloves
freshly ground Black pepper
½ tablespoon
2 tablespoons
2 tablespoons
almonds (peeled and toasted)
2 tablespoons
1 tablespoon
Product recommendation
Cannot be frozen
Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Fork, 1 Fine grater, 1 Fine-mesh sieve, 1 Whisk, 1 Cookie cutter ring, 1 Rolling pin, 1 Hand mixer, 1 Parchment paper, 1 Piping bag, 1 Oven rack, 1 Plastic wrap, 1 Citrus juicer, 6 Tartlet molds, 1 Metal bowl

Preparation steps

1.
Peel the onions and the garlic and finely chop. Wash and dice the tomatoes. Wash, de-seed, quarter the bell pepper and thinly slice. Peel the parsley roots and the carrots and cut into sticks. Blanch the carrots and the parsley root in boiling, salted water for 2 minutes, then place in cold water and drain. Clean the mushrooms and slice. Sauté the onion and the garlic in butter, then add the bell pepper, followed by the mushrooms. Fry until almost cooked. Now add the tomatoes, carrots and parsley root and sauté for 2 minutes. Season to taste with salt, pepper, lemon juice and curry. Stir in the crème fraîche before serving and garnish with the toasted almonds.