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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato purée, sherry, water and the cloves and season with salt and black pepper. Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry. | 2. Add the mushrooms to the pan, then cover and allow to simmer for about 5 minutes. Remove from the heat and allow to cool,still covered. Chill in the refrigerator overnight. Serve the mushrooms cold, sprinkled with the chopped fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		chopped	-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
sherry wine	1/4	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
clove	2	cloves		-	-	-	-
white mushroom	3	cups	trimmed	46.2	6.846	6.489	0.7140000000000001
salt				-	-	-	-
black pepper				-	-	-	-
parsley			chopped	-	-	-	-

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