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Chanterelle Compound Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)676.1294
Energy (kCal)21713.114
Carbohydrates (g)1027.8684
Total fats (g)1815.0901
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom. | 2. Let fry on moderate heat until nearly all liquid has evporised. | 3. Transfer soft butter to a bowl. | 4. Add mushroom, parsley, chili flakes if using, salt and pepper. | 5. You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chanterelle mushroom 250 g chopped 95.0 17.15 3.725 1.325
    butter 250 21375.0 982.125 667.875 1800.0
    shallot 1 minced 115.2 26.88 4.0 0.16
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    parsley 3 tablespoons 4.104 0.7216 0.3386 0.0901
    chili flake - - - -
    salt black pepper ground - - - -

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



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