Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
433
Calories
11g
Protein
35g
Fat
16g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chive | 1 tbsp (3g) | 1 |
| Hazelnut | not in our table | 0 |
| Salad | 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
- 1/2 cup hazelnuts
- 2 tablespoons finely diced shallots
- 3 tablespoons sherry or a white wine vinegar
- 9 tablespoons extra-virgin olive oil
- 2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced
- 2 tablespoons unsalted butter
- 6 ounces salad greens such as frisé, arugula or a mix of your choice
- A 1 cup mix of fresh herbs (optional) such as chives, tarragon
- 1 teaspoon fresh thyme or a couple pinches of dried
- 1/4 cup sliced shallots
- 1/4 pound pecorino (Goin loves di Grotta, and we did too, but Romano would also work) or Parmesan-Reggiano or another hard, sharp cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes