Smarter Home Cooking
Wild Mushroom Ragout
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs fresh Chanterelle
- 7 ozs Chestnut mushroom
- 2 ozs Smoked bacon
- 6 small shallots
- 3 Tbsps butter
- 1 bunch fresh marjoram (with flowers)
- 2 sprigs parsley
- 6 ozs Whipped cream
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Clean the mushrooms with a dampened paper towel, halve or quarter large button mushrooms. Cut bacon into thin strips. Peel and halve the shallots. Heat the butter in a skillet and saute the mushrooms, shallots and bacon until the liquid has evaporated. Pluck marjoram off the stems, rinse parsley and coarsely chop.
2.
Heat the butter in a small saucepan, sprinkle in flour and cook until the butter has absorbed the flour. Pour in the cream, bring to a boil, stirring continuously until the sauce is thick and creamy. Season with salt, pepper and nutmeg. Stir the marjoram and parsley into the pan of mushrooms along with the sauce, toss to combine and serve.
