Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | 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
- =
- 1 oz Dried porcini mushrooms
- 1 lbs Fresh cremini or portobello
- -- mushrooms
- 1 lbs Ripe tomatoes, peeled
- -- seeded & finely chopped
- 1 1/2 tsp Rosemary, minced
- 8 each Sage leaves, chopped
- 2 each Garlic cloves, finely minced
- Black pepper
- Juice of 1 lemon
- 1/4 cup Olive oil
- 1 1/4 tsp Salt
- =
Directions
1 Soak the porcini mushrooms in 1 ½ c of warm water for at least 30 minutes.
2 Drain in a sieve lined with cheesecloth, reserving the liquid for use elsewhere.
3 Squeeze the porcini & wash in fresh water.
4 Cut into very fine pieces.
5 Clean fresh mushrooms with a damp cloth & dice them.
6 Place in a medium- sized bowl.
7 Add the porcini, tomatoes, rosemary, sage, garlic & pepper.
8 Mix together well.
9 Toss with the lemon juice & oil.
10 Cover & leave for 24 hours.
11 Just before serving, add the salt.
12 If it seems to be too moist, then drain off the extra moisture.
13 Use as an appetizer salad or as a topping fro grilled bread.
14 Or omit, the lemon & use as a pasta sauce