I prefer oyster mushrooms for this recipe, because of their smooth texture and subtle flavour. They are grown commercially, widely available, and fairly inexpensive. If you cannot find them, you may replace them with white, cremini or Portobello mushrooms.
1 1/2 tbsp | olive oil | 23 mL | |
1 | shallots, finely chopped | 40 g | |
280 g | oyster mushrooms, trimmed and halved lengthwise if large | ||
2 tbsp | Parsley and Garlic Base | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (70 g)
Amount % Daily Value |
Calories 90 |
Fat 7 g 10 % |
Saturated
0.9 g
4 % |
Cholesterol 0 mg |
Sodium 10 mg 1 % |
Carbohydrate 6 g 2 % |
Fibre 2 g 7 % |
Sugars 1 g |
Net Carbs 4 g |
Protein 2 g |
Vitamin A 4 % |
Vitamin C 6 % |
Calcium 1 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Fats | 1 ½ |
Perfect side dish