A delightfully rich blend of mushrooms that can be enjoyed as an entrée for that special meal, or lunch.
Ingredients
Sautéed mushroom
400 g Swiss brown
200 g Shitake
30 g Porcini – dried
60 g Olive oil
1 bunch Thyme – fresh
4 cloves Garlic
½ bunch Parsley – flat leaf
1 pinch Chilli powder
1 Lemon and zest
100 g Butter
Risotto
4 Litre Vegetable stock
90 mL Olive oil
2 Onion – diced
3 sticks Celery – diced
4 cloves Garlic – crushed
150 mL White wine
200 g Butter
200 g Parmesan – shaved
750 g Arborio Rice
100 mL Extra Virgin Olive oil
Makes: 15 serves
| Nutrient analysis Per serve (450 g) |
|
|---|---|
| Energy | 2145 kJ (510 Cal) |
| Protein | 15 g |
| Fat | 39 g |
| • saturated fat | 16 g |
| • unsaturated fat | 23 g |
| Saturated:unsaturated fat ratio | 0.6 (Ideal < 0.5) |
| Available carbs | 22 g |
| • sugars | 2 g |
| • starches | 20 g |
| • glycemic index (GI) | Medium (56-69) |
| Fibre | 5.5 g |
| Sodium | 774 mg |
| Potassium | 775 mg |
| sodium:potassium ratio | 1.0 (Ideal < 1.0) |
| Health Star Rating | 3.5 |