Sautéed Porcini Mushrooms with Ham and Spinach
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 143.5 μg | (239 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Porcini mushroom
- 4 Tbsps Nut oil
- 4 shallots (finely chopped)
- 2 slices ham (finely diced)
- 2 garlic cloves (finely chopped)
- 2 Tbsps clarified butter
- 150 grams Spinach
- salt
- freshly ground peppers
Preparation steps
1.
Wipe the mushrooms, remove the stems, and finely chop. Cut the mushroom caps into slices.
2.
Thoroughly rinse the spinach in a little water. Remove from the water and rinse under cold water. Squeeze thoroughly, and finely chop.
3.
Mix the shallots, diced mushroom stems, garlic, ham, and spinach. Season to taste with salt and pepper. Heat the oil in a pan, and sauté the spinach mixture, stirring constantly, for 10 minutes.
4.
Heat the clarified butter in a pan. Cook the mushrooms in batches, each for 5 minutes. Season to taste with salt and pepper, then mix into the spinach and ham mixture.
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