Sautéed Chanterelle Mushrooms with Zucchini
silicon (Si)
Vitamin C
Fiber
copper (Cu)
Vitamin H
Vitamin D
Description
Fragrant vegetable sauté with chanterelles, zucchini and sour cream.
- Rinse and dry the chanterelles. Cut large mushrooms in half.
- Slice the red onion into thin half rings.
- Cut the zucchini into cubes about 1.5 cm.
- Finely chop the garlic with a knife.
- Heat a pan with vegetable oil over high heat.
- Add the chanterelles and fry for 3-4 minutes until the excess moisture evaporates.
- Add the onion and zucchini, fry for another 3-4 minutes, stirring occasionally.
- Add the garlic, season with salt and pepper to taste.
- Reduce heat to medium, add sour cream and mix gently.
- Simmer for 1-2 minutes, without bringing to a strong boil, so the sauce remains tender.
- Remove from heat and serve immediately.
208
78 kcal / 100 g
kcal
3.9 g
1.5 g / 100 g
Protein
10.1 g
3.8 g / 100 g
Carbohydrates
16.5 g
6.2 g / 100 g
Fats
2.4 g
0.9 g / 100 g
Ash
8.7 g
3.3 g / 100 g
Fiber
85.4%
Water
5.1 g
1.9 g / 100 g
Sugars
1.3 g
0.5 g / 100 g
Starch
0.04 g
0.02 g / 100 g
Omega-3
6.67 g
2.52 g / 100 g
Omega-6
4.2 g
1.6 g / 100 g
SFA
