RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	52.0031
Energy (kCal)	346.2
Carbohydrates (g)	2.8432
Total fats (g)	12.896
Fatty acids, total saturated 20:0 (g)	0.0162
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0880
Fatty acids, total polyunsaturated 17:1 (g)	0.0042
Fatty acids, total trans-monoenoic (g)	0.3996
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1476
Fatty acids, total saturated 4:0 (g)	0.0186
Fatty acids, total trans (g)	0.4776
Riboflavin (mg)	0.4850
Tocopherol, beta (mg)	0.0000
Lactose (g)	2.0460
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0372
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1886
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0738
Proline (g)	0.1892
Fatty acids, total polyunsaturated 18:1 t (g)	0.3996
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0174
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	45.0735
Copper, Cu (mg)	0.6507
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7564
Total lipid (fat) (g)	12.8960
Vitamin K (phylloquinone) (g)	4.3455
Cholesterol (mg)	162.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0408
Menaquinone-4 (g)	3.6000
Phytosterols (mg)	0.1350
Folate, total (g)	43.4250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0108
Vitamin A, IU (IU)	588.4950
Energy (kcal)	346.2000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2146
Fatty acids, total saturated 14:1 (g)	0.0804
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0473
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0622
Sugars, total (g)	2.0738
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0120
Vitamin C, total ascorbic acid (mg)	1.4115
Lutein + zeaxanthin (g)	7.2450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0848
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1192
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0948
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	57.6300
Fatty acids, total saturated 16:0 (g)	3.3234
Carbohydrate, by difference (g)	2.8432
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1617
Tyrosine (g)	0.0926
Potassium, K (mg)	665.9400
Fatty acids, total saturated 12:0 (g)	0.2682
Vitamin A, RAE (g)	154.1700
Serine (g)	0.1168
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0958
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0036
Fatty acids, total saturated 22:0 (g)	0.0066
Fatty acids, total saturated 14:0 (g)	0.9812
Histidine (g)	0.0561
Isoleucine (g)	0.0999
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0486
Niacin (mg)	2.8705
Water (g)	245.3768
Fatty acids, total saturated 8:0 (g)	0.0870
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	54.1800
Sodium, Na (mg)	192.0450
Iron, Fe (mg)	3.6360
Energy (kJ)	1448.4900
Ash (g)	3.3810
Caffeine (mg)	0.0000
Glycine (g)	0.0480
Fatty acids, total trans-polyenoic (g)	0.0780
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0036
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4768
Fatty acids, total polyunsaturated (g)	0.9175
Vitamin E (alpha-tocopherol) (mg)	1.5062
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3327
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1218
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1674
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0114
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2881
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1026
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3192
Folate, food (g)	43.4250
Fatty acids, total saturated 20:1 (g)	0.0174
Fatty acids, total monounsaturated (g)	2.9822
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2628
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0648
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	177.3480
Fatty acids, total polyunsaturated 16:1 c (g)	0.1764
Fatty acids, total saturated (g)	6.4100
Vitamin B-12 (g)	2.6760
Calcium, Ca (mg)	362.8800
Fatty acids, total saturated 10:0 (g)	0.2268
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0718
Glutamic acid (g)	0.4140
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	149.1000
Leucine (g)	0.1961
Folate, DFE (g)	43.4250
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0780
Fiber, total dietary (g)	0.0375
Tryptophan (g)	0.0258
Threonine (g)	0.0871
Fatty acids, total polyunsaturated 18:1 c (g)	2.0778
Manganese, Mn (mg)	0.0146
Protein (g)	52.0031
Cryptoxanthin, beta (g)	0.6000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.6649
Betaine (mg)	0.3600
Phosphorus, P (mg)	505.4700
Tocopherol, gamma (mg)	0.1800

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Put a wok or frying pan over the heat while you thickly slice the mushrooms. | 2. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy. | 3. Meanwhile toast and lightly butter the bread and put on 2 plates. | 4. Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream. | 5. When lightly mixed, pile the mushrooms and their creamy sauce on the toast. | 6. Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown button mushroom	9	ounces		226.95	0.0	50.49	1.275
garlic butter	1	ounce		226.95	0.0	50.49	1.275
garlic butter				226.95	0.0	50.49	1.275
grain bread	2	slices	cut	-	-	-	-
grain mustard	1	teaspoon	coarse	226.95	0.0	50.49	1.275
cream	5	tablespoons	sour	118.8	2.778	1.464	11.61
chive	1/2	tablespoon	snipped	0.45	0.0652	0.0491	0.011000000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Mushroom Stroganoff on Toast