RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	91.7614
Energy (kCal)	1036.7941
Carbohydrates (g)	145.0399
Total fats (g)	8.3287
Fatty acids, total saturated 20:0 (g)	0.0111
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2325
Fatty acids, total polyunsaturated 17:1 (g)	0.0028
Fatty acids, total trans-monoenoic (g)	0.0083
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1621
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0139
Riboflavin (mg)	1.6602
Tocopherol, beta (mg)	0.0834
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0374
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)	0.4938
Tocopherol, delta (mg)	0.1946
Arginine (g)	0.0054
Proline (g)	0.0070
Fatty acids, total polyunsaturated 18:1 t (g)	0.0083
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1120
Adjusted Protein (g)	0.0000
Cystine (g)	0.0015
Tocotrienol, beta (mg)	1.6402
Selenium, Se (g)	131.9033
Copper, Cu (mg)	1.2104
Maltose (g)	10.2860
Zinc, Zn (mg)	6.0400
Total lipid (fat) (g)	8.3287
Vitamin K (phylloquinone) (g)	35.4952
Cholesterol (mg)	155.8333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1751
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1000
Folate, total (g)	392.9346
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	513.6484
Energy (kcal)	1036.7941
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0776
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0717
Sugars, total (g)	13.1366
Folic acid (g)	186.2600
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	9.4914
Lutein + zeaxanthin (g)	258.9620
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1029
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0060
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)	153.3654
Fatty acids, total saturated 16:0 (g)	1.2938
Carbohydrate, by difference (g)	145.0399
Vitamin D (IU)	0.0000
Fructose (g)	1.4178
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0148
Tyrosine (g)	0.0029
Potassium, K (mg)	1069.3308
Fatty acids, total saturated 12:0 (g)	0.0056
Vitamin A, RAE (g)	103.4642
Serine (g)	0.0052
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0048
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0056
Fatty acids, total saturated 22:0 (g)	0.0111
Fatty acids, total saturated 14:0 (g)	0.0232
Histidine (g)	0.0025
Isoleucine (g)	0.0044
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	16.8892
Water (g)	344.8330
Fatty acids, total saturated 8:0 (g)	0.0028
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)	117.9000
Sodium, Na (mg)	1886.9828
Iron, Fe (mg)	15.4158
Energy (kJ)	4339.3717
Ash (g)	9.2732
Caffeine (mg)	0.0000
Glycine (g)	0.0052
Fatty acids, total trans-polyenoic (g)	0.0056
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0028
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3113
Fatty acids, total polyunsaturated (g)	2.9206
Vitamin E (alpha-tocopherol) (mg)	2.1853
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6926
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0064
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)	122.9594
Pantothenic acid (mg)	1.2876
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)	0.0083
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.3536
Folate, food (g)	206.6746
Fatty acids, total saturated 20:1 (g)	0.0167
Fatty acids, total monounsaturated (g)	1.2879
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.1906
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0083
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	225.6451
Fatty acids, total polyunsaturated 16:1 c (g)	0.0306
Fatty acids, total saturated (g)	1.8720
Vitamin B-12 (g)	3.1167
Calcium, Ca (mg)	516.6725
Fatty acids, total saturated 10:0 (g)	0.0056
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0065
Glutamic acid (g)	0.0132
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.1692
Vitamin E, added (mg)	0.0000
Retinol (g)	93.5000
Leucine (g)	0.0074
Folate, DFE (g)	523.5946
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0056
Fiber, total dietary (g)	6.3526
Tryptophan (g)	0.0017
Threonine (g)	0.0047
Fatty acids, total polyunsaturated 18:1 c (g)	0.9452
Manganese, Mn (mg)	1.6144
Protein (g)	91.7614
Cryptoxanthin, beta (g)	2.1333
Fatty acids, total saturated 18:1 undifferentiated (g)	1.1907
Betaine (mg)	0.0000
Phosphorus, P (mg)	856.1105
Tocopherol, gamma (mg)	0.7890

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil. | 2. Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil. | 3. Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again. | 4. To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms. | 5. Now toast your bread. | 6. Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil				277.3833	0.0	61.71	1.5583
wild mushroom	11	ounces	mixed	277.3833	0.0	61.71	1.5583
garlic clove	2			277.3833	0.0	61.71	1.5583
thyme	2	sprigs		-	-	-	-
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
summer savory	1	sprig		277.3833	0.0	61.71	1.5583
sea salt				277.3833	0.0	61.71	1.5583
black pepper			ground	-	-	-	-
red chili	1		crumbled	1.25	0.2753	0.0584	0.0138
butter	1			-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
sourdough bread	2	slices		756.16	144.2264	29.885	6.7276

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

Cooking in progress....

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