Sautéed Parsley Mushrooms
Sautéed Parsley Mushrooms - a classic recipe
Healthy, because
Even smarter
Nutritional values
Mushrooms contain considerable amounts of niacin, also called vitamin B3. The B vitamin is a component of important coenzymes for reactions in all body cells - it is involved in energy metabolism, cell division and signal transmission.
As a matter of principle, only take mushrooms if their heads look intact and flawless. Also important: Fresh mushrooms have a pleasant, but very discreet and unobtrusive fragrance. Stains and a strong smell indicate overlay or incorrect storage.
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 22 ozs mixed Mushrooms (such as button, porcini, portobello oyster mushrooms)
- 2 garlic cloves
- 3 ozs white wine
- ½ (no unit) organic lemons
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- ½ bunch parsley
- 1 tsp Sea salt
- 1 tsp freshly ground peppers
Preparation steps
Trim the mushrooms, and cut into thick slices.
Peel and finely chop the garlic.
Finely grate the lemon.
Heat the oil in a large skillet, and sear the mushrooms. Cook until golden brown, turn and repeat until browned on all sides. Mix in the garlic, sauté briefly, and add the white wine. Cook for 1-2 minutes, until the liquid has almost evaporated. Remove from the heat and add the butter and chopped parsley. Season to taste with salt and pepper, and serve.
