"The presence of fresh tomatoes, marjoram, and mint gives this ragout a summery aspect. Serve over soft polenta, fresh egg noodles, barley, or rice." Vegetarian Cooking for Everyone
Make the stock first and include the mushroom trimmings. Slice all but oyster mushrooms about 1/3-inch thick.
Warm the oil and garlic in a wide skillet over medium heat until the garlic is fragrant and golden, about 3 minutes. Remove the garlic. Add the marjoram, parsley, and tomatoes, cook for 1 minute, then raise the heat and add the mushrooms. Season with 1/2 teaspoon salt and a little pepper. Saute until the mushrooms are tender and the stock is slightly reduced. Stir in the mint and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1385g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 561 | ||
Calories from Fat: 213 (38%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 23.7g | 32 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 18.3mg | 6 % | |
Sodium 3022.5mg | 104 % | |
Potassium 3520.1mg | 93 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 58.3g | ||
Protein 26g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 561
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.