Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
180
Calories
4g
Protein
16g
Fat
6g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large shallot, finely diced
- 1/4 teaspoon salt
- 1 tablespoon red wine vinegar
- 3 tablespoons walnut or olive oil, divided
- pepper
- 2 large portobello mushrooms, stems removed
- 3 tablespoons walnut or extra virgin olive oil, plus a little extra
- 1 bunch watercress, stems discarded, washed and dried
- 3 tablespoons walnuts, roasted and chopped
- =
Directions
1
1. Heat broiler. For vinaigrette: combine shallot, salt and vinegar in a bowl. Whisk 2 tablespoons walnut oil into mixture. Season to taste with pepper.
2
2. Brush mushrooms with remaining oil; sprinkle with salt and pepper. Grill or broil 4 minutes per side 4" from heat source.
3
3. Cut mushrooms into wide strips. Toss with 1 tablespoon vinaigrette.
4
4. Arrange watercress and walnuts on salad plates and spoon remaining vinaigrette evenly over each. Arrange mushrooms on top.
Recipe sourced from
fandom