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Greek Mushroom Salad

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Submitted by cfrary

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

8 231.2
OUNCES ML/G MUSHROOMS, BUTTON
5 75
TABLESPOONS ML WHITE WINE
dry
5 75
TABLESPOONS ML WATER
5 75
TABLESPOONS ML OLIVE OIL
½ 0.5
EACH EACH LEMON
juice only
1 1
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML ONIONS
chopped
1 1
PINCH PINCH THYME *
1 1
PINCH PINCH CORIANDER *
1 1
PINCH PINCH FENNEL SEEDS *

Directions

Wipe the mushrooms, but do not peel them.

Put all the remaining ingredients into a saucepan and simmer them for 5 minutes.

If the mushrooms are very small, leave them whole.

Otherwise, cut them in half or into quarters, depending upon their size.

Add to the saucepan and simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 225 65% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 82mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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