| Type | Per person |
|---|---|
| Energy | 155 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 15 gr |
| of which sugars | 1 gr |
| Fibres | 3 gr |
| Protein | 8 gr |
| Salt | 0 gr |
Chestnut mushrooms with parsley and garlic
Lunch
2 persons
10 - 20 min
With seasonal products
125gr vegetables p.p.
Ingredients
2 persons
| 2 brown bread slices |
| 6 sprigs of parsley leaves |
| 1 clove of garlic |
| 250 grams of chestnut mushrooms |
| 1 tablespoon of oil |
Preparation
This tasty autumnal lunch with chestnut mushrooms and parsley on toasted bread is quick on the table, easy to make and also packed with vegetables.
- Toast the bread until golden brown and cut the slices into narrow strips.
- Wash the parsley and trim the leaves.
- Peel the garlic and cut the clove into strips.
- Clean and quarter the mushrooms.
- Heat the oil and fry the mushrooms with the garlic and parsley on high heat for a few minutes.
- Season with pepper.
- Serve the mushrooms warm or lukewarm with the strips of toasted bread.
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Nutritional values
More about the ingredients
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