Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Nut | not in our table | 0 |
| Water | not in our table | 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
- =
- 2 cups mushrooms, chopped fine
- 1 onion, chopped
- 2 1/2 tbsp extra virgin olive oil
- 1/2 cup nut butter of your choice (I highly recommend cashew butter or tahini;
- haven't tried peanut yet)
- 1 1/4 cups water or veggie stock
- 1 1/2 tbsp soy sauce
- 1/4 - 1/2 tsp cayenne pepper
- 1/4 cup whole, raw nuts (preferably the same kind as you used in the nut butter)
- =
Directions
Sauté one cup of the mushrooms with the onion in half the oil until tender. Blend the sautéed veggies with the nut butter, water, soy sauce and cayenne pepper. Heat the remaining oil and sauté the whole nuts and remaining 1 cup of mushrooms until tender. Add this to the blended mixture and bring just to a boil on low to medium heat. Simmer on low for 15 minutes until hot.