Don't miss another issue…      Subscribe

Greek Mushroom Salad

 

16

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

8 ounces mushrooms, button
5 tablespoons white wine
dry
5 tablespoons water
5 tablespoons olive oil
½ each lemon
juice only
1 each bay leaves
*
1 tablespoon onions
chopped
1 pinch thyme
*
1 pinch coriander
*
1 pinch fennel seeds
*
1 x salt and black pepper
*

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 22565% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed