Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
237
Calories
5g
Protein
14g
Fat
20g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- =
- 2 pounds fresh mushrooms, washed and quartered
- 6 - 8 cloves fresh garlic, minced
- 1 sweet red onion, minced
- 3 tbsp extra virgin olive oil
- 1 cup fine, dry red wine
- 1 tbsp soy sauce or Bragg's Liquid Aminos
- 1/2 tbsp each dried thyme, dried rosemary and dried bouquet garni
- 2 tsp sea salt
- dash of freshly ground black pepper
- =
Directions
1
Put all the mushrooms in a deep casserole dish. Mix together the wine, olive oil and all of the herbs. Add the garlic and onion and stir well. Pour over the mushrooms and toss to coat. Cover with a tight fitting lid or foil and bake for 25-35 minutes at 450 F. Serve hot.
2
Serves 4-6
Recipe sourced from
fandom