Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
181
Calories
3g
Protein
14g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced (about 2 tablespoons)
- ¼ teaspoon crushed red pepper (optional)
- 1½ pounds mixed mushrooms (cremini and white are the best varieties), quartered (about 10 cups)
- ½ cup red wine
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 teaspoons fresh rosemary, chopped
Directions
1
Place the olive oil, garlic and crushed red pepper in a large sauté pan over very low heat.
2
Cook until the garlic just begins to turn a light brown, then increase the heat to high and add the mushrooms.
3
Sauté for 1 to 2 minutes, then add the wine, salt and pepper.
4
Cover and cook for about 2 minutes.
5
Uncover, then cook for an additional 2 minutes.
6
Top with the chopped rosemary and serve.
Recipe sourced from
fandom