This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer’s delicious pickled mushrooms at Marlow & Sons, where it’s served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts. Featured in: How To Cook All The Mushrooms.
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Serving Size: 1 recipe (1223g) | ||
Recipe Makes: 1 | ||
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Calories: 1491 | ||
Calories from Fat: 1030 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.4g | 153 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 78.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13618.5mg | 470 % | |
Potassium 3113.8mg | 82 % | |
Total Carbohydrate 91.9g | 27 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 78.5g | ||
Protein 41g | 59 % | |
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: 1491
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