Small Mushroom Lasagna Towers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 28.81 g | (25 %) | ||
| Carbohydrates | 23.58 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.18 g | (4 %) |
| Vitamin A | 128.2 mg | (16,025 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 2.62 mg | (22 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 14.24 μg | (5 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2.45 mg | (3 %) | ||
| Potassium | 105.89 mg | (3 %) | ||
| Calcium | 11.51 mg | (1 %) | ||
| Magnesium | 34.03 mg | (11 %) | ||
| Iron | 1.17 mg | (8 %) | ||
| Zinc | 0.81 mg | (10 %) | ||
| Saturated fatty acids | 4.51 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 Tbsps green Tea
- 60 grams brown button Mushroom
- 1 Apple
- 1 shallot
- 5 Tbsps Margarine
- 4 Tbsps olive oil
- 1 tsp thyme
- salt
- freshly ground peppers
- 2 Lasagne noodle
- Basil (for garnishing)
- Edible flowers (for garnishing)
Preparation steps
Prepare smoked mushrooms. Line large wok with foil. Add tea to the wok and place a grid over. Arrange cleaned mushrooms on a grid and cover wok tightly. Heat wok over the highest heat for about 4 minutes. Remove lid and let smoke escape. Cover and smoke mushrooms on the lowest heat. Remove mushrooms and cool.
Rinse and peel apple, halve and core, chop. Peel shallot and chop coarsely. Heat margarine in a pan and saute shallot and apple for 10-15 minutes, covered. Add 2 tablespoons of oil and let cool. Puree and season with thyme, salt and pepper.
Cook lasagne sheets in boiling salted water until al dente. Drain and arrange on a damp kitchen towel. Cut mushrooms into small cubes. Cut each cold lasagne sheets into 8 squares.
On the plates, layer lasagne squares, apple cream and mushrooms to make small towers, finishing with apple cream. Garnish with basil and edible flowers and drizzle with olive oil. Serve.
