RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.7218
Energy (kCal)	105.6972
Carbohydrates (g)	22.8598
Total fats (g)	1.0079
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0881
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3548
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0018
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3053
Proline (g)	0.2099
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	3.0240
Glucose (dextrose) (g)	3.5985
Adjusted Protein (g)	0.0000
Cystine (g)	0.0556
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.5083
Copper, Cu (mg)	0.3215
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6641
Total lipid (fat) (g)	1.0079
Vitamin K (phylloquinone) (g)	41.8300
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	76.6157
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1483.6300
Energy (kcal)	105.6972
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.6048
Methionine (g)	0.0659
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.0695
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	10.6800
Lutein + zeaxanthin (g)	1691.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2690
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	55.1595
Fatty acids, total saturated 16:0 (g)	0.0338
Carbohydrate, by difference (g)	22.8598
Vitamin D (IU)	27.2156
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5797
Tyrosine (g)	0.1544
Potassium, K (mg)	619.8408
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	73.8700
Serine (g)	0.3011
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2168
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.1070
Isoleucine (g)	0.2141
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.2179
Water (g)	209.5548
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	890.0000
Sodium, Na (mg)	31.4078
Iron, Fe (mg)	2.4889
Energy (kJ)	440.1387
Ash (g)	2.0382
Caffeine (mg)	0.0000
Glycine (g)	0.2806
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0596
Fatty acids, total polyunsaturated (g)	0.1477
Vitamin E (alpha-tocopherol) (mg)	0.8188
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6504
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.6048
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2720
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.3926
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0761
Folate, food (g)	76.6157
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0036
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.4550
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0356
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	55.5340
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3184
Glutamic acid (g)	1.2292
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3712
Folate, DFE (g)	76.6157
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.3819
Tryptophan (g)	0.0273
Threonine (g)	0.2587
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.7759
Protein (g)	4.7218
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0036
Betaine (mg)	0.0000
Phosphorus, P (mg)	200.4914
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente, about 8 minutes. | 2. Wipe the mushrooms clean with a damp towel. remove and discard the woody stems(I freeze to use for stock). Thinly slice the mushrooms. | 3. Heat the oil in a large deep skillet over medium high heat. Add the mushrooms and cook until tender and deeply golden, 7-8 minutes. | 4. Meanwhile, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end(I also freeze these for stock). Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board. | 5. Add the leeks to the mushrooms along with the garlic and season with salt and pepper and the thyme. Cook for 3-4 minutes more, then add the wine. | 6. Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce,and adjust the seasonings. Top with grated cheese at the table. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
wheat spaghetti grain	1/4			-	-	-	-
mushroom	1/3	lb	mixed	51.4072	10.2663	3.3868	0.7409
extra virgin olive oil	1/4	cup		-	-	-	-
leek	1			54.29	12.5935	1.335	0.267
garlic clove	2 -4		chopped	-	-	-	-
black pepper				-	-	-	-
thyme leave	1	tablespoon	chopped	-	-	-	-
white wine	1/2	cup		-	-	-	-
heavy cream	2 -4	tablespoons		0.0	0.0	0.0	0.0
pecorino romano cheese			grated	-	-	-	-

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

Cooking in progress....

Wild Mushroom Spaghetti