RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.6309
Energy (kCal)	296.2583
Carbohydrates (g)	18.3654
Total fats (g)	21.7475
Fatty acids, total saturated 20:0 (g)	0.0582
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2021
Fatty acids, total polyunsaturated 17:1 (g)	0.0175
Fatty acids, total trans-monoenoic (g)	0.0058
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0083
Fatty acids, total saturated 4:0 (g)	0.0023
Fatty acids, total trans (g)	0.0075
Riboflavin (mg)	0.1732
Tocopherol, beta (mg)	0.0322
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0017
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)	0.6368
Tocopherol, delta (mg)	0.0957
Arginine (g)	0.3962
Proline (g)	0.1220
Fatty acids, total polyunsaturated 18:1 t (g)	0.0058
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5162
Adjusted Protein (g)	0.0000
Cystine (g)	0.0540
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.7550
Copper, Cu (mg)	0.3285
Maltose (g)	0.4872
Zinc, Zn (mg)	1.2137
Total lipid (fat) (g)	21.7475
Vitamin K (phylloquinone) (g)	18.1347
Cholesterol (mg)	7.0833
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0392
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.6500
Folate, total (g)	42.8450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	43.7967
Energy (kcal)	296.2583
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2006
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0882
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0039
Sugars, total (g)	1.7225
Folic acid (g)	5.8000
Tocotrienol, alpha (mg)	0.0319
Vitamin C, total ascorbic acid (mg)	0.3080
Lutein + zeaxanthin (g)	22.2350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0047
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1517
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)	31.3833
Fatty acids, total saturated 16:0 (g)	2.3174
Carbohydrate, by difference (g)	18.3654
Vitamin D (IU)	0.0000
Fructose (g)	0.7105
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2480
Tyrosine (g)	0.1119
Potassium, K (mg)	150.2183
Fatty acids, total saturated 12:0 (g)	0.0067
Vitamin A, RAE (g)	5.6500
Serine (g)	0.1456
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1416
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0012
Fatty acids, total saturated 22:0 (g)	0.0188
Fatty acids, total saturated 14:0 (g)	0.0240
Histidine (g)	0.0786
Isoleucine (g)	0.1172
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	2.6991
Water (g)	21.8178
Fatty acids, total saturated 8:0 (g)	0.0029
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	11.6100
Sodium, Na (mg)	168.5983
Iron, Fe (mg)	2.2805
Energy (kJ)	1239.2350
Ash (g)	1.6051
Caffeine (mg)	0.0000
Glycine (g)	0.1830
Fatty acids, total trans-polyenoic (g)	0.0017
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.8170
Fatty acids, total polyunsaturated (g)	5.0412
Vitamin E (alpha-tocopherol) (mg)	2.1005
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0743
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0867
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)	10.4458
Pantothenic acid (mg)	0.1041
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)	0.0009
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3324
Folate, food (g)	37.0450
Fatty acids, total saturated 20:1 (g)	0.0567
Fatty acids, total monounsaturated (g)	12.7595
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3918
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0050
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2030
Choline, total (mg)	14.8898
Fatty acids, total polyunsaturated 16:1 c (g)	0.0075
Fatty acids, total saturated (g)	3.1293
Vitamin B-12 (g)	0.1417
Calcium, Ca (mg)	127.8717
Fatty acids, total saturated 10:0 (g)	0.0116
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1396
Glutamic acid (g)	0.5958
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)	4.2500
Leucine (g)	0.2068
Folate, DFE (g)	46.9050
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0017
Fiber, total dietary (g)	2.7400
Tryptophan (g)	0.0594
Threonine (g)	0.1121
Fatty acids, total polyunsaturated 18:1 c (g)	0.1572
Manganese, Mn (mg)	0.5992
Protein (g)	8.6309
Cryptoxanthin, beta (g)	0.1650
Fatty acids, total saturated 18:1 undifferentiated (g)	12.4818
Betaine (mg)	24.7215
Phosphorus, P (mg)	182.5150
Tocopherol, gamma (mg)	0.5586

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. Heat a skillet over medium heat. Finely chop the mushrooms in a food processor. Add oil and butter to the skillet, then shallots and mushroom bits. Season with ground thyme, salt and pepper and saute until the mushrooms are deep brown, about 6 minutes. Deglaze pan with the sherry. | 2. Transfer this mushroom duxelles to a serving dish and place on a platter alongside the storebought pate. Garnish tray with sliced baguette, cornichons, capers and a sprinkle of chopped parsley. | 3. Enjoy bread rounds with a slather of pate topped with mushrooms. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cremini mushroom	1/2		chopped	12.6083	0.0	2.805	0.0708
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	1		chopped	-	-	-	-
thyme	1/2	teaspoon	ground	1.38	0.3197	0.0456	0.0371
salt black pepper			ground	12.6083	0.0	2.805	0.0708
sherry	1/2	cup		12.6083	0.0	2.805	0.0708
market	8	ounces		12.6083	0.0	2.805	0.0708
baguette	1		sliced	77.43	14.1172	3.1088	0.9396
cornichon				12.6083	0.0	2.805	0.0708
caper				-	-	-	-
flat leaf parsley			chopped	12.6083	0.0	2.805	0.0708

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

Cooking in progress....

Mushroom Duxelles and Pate Platter With Sliced Baguette