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Recipe by Emporion
Braised mushrooms are a classic autumn side dish that is very tasty and versatile. Fresh mushrooms are cooked in a tomato sauce full of flavour, enriched with aromatics such as garlic and parsley. Perfect to serve alongside meat or as a side dish for a polenta course.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Clean the mushrooms thoroughly, removing the lower part of the stems of the larger ones, then drop them into boiling water for 5 minutes
Step 2 of 5: Then add the lemon juice, drain them and let them drain a little
Step 3 of 5: Meanwhile, in a saucepan, lightly brown the garlic with the oil, then add the mushrooms and mix everything well so that it is well seasoned
Step 4 of 5: Add salt and pepper, continuing to cook for about 30 minutes, adding the broth from time to time so that it does not dry out too much
Step 5 of 5: After about 30 minutes the dish is ready
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In summary: Contains nickel
In gray: not detected
| Average values | Per serving235 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 289 kJ69 kcal | 123 kJ29 kcal |
| Fat | 1.15 g | 0.49 g |
| of which saturated fatty acids | 0.24 g | 0.1 g |
| Carbohydrates | 8.7 g | 3.7 g |
| of which sugars | 4.07 g | 1.73 g |
| Fibre | 5.1 g | 2.17 g |
| Protein | 5.05 g | 2.15 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
