Mushrooms with garlic and butter
Preparation time:
Recipe highlights Serves: 2
- Good source of fibre, folate
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Egg free
- Nut free
- Easy to swallow
- Low salt
- Vegetarian
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Ingredients
- 1 kg mushrooms
1 onion, finely chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon butter
pinch salt
pinch pepper
1/2 cup vegetable stock, salt reduced
Cooking method
-
1. Wipe and roughly chop mushrooms.
2. Heat butter and oil in a large saucepan. Add garlic and onions to oil and cook over medium heat until soft but not brown.
3. Add mushrooms and cover.
4. Cook over low heat for a further 8-10 minutes or until mushrooms have softened.
5. Blend together until desired consistency. If necessary add vegetable or chicken stock to create desired consistency.
6. Serve warm or at room temperature.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 631.70g | 100.00g |
| Energy (kJ) | 1246.90kJ | 197.39kJ |
| Protein (g) | 20.95g | 3.32g |
| Total fat (g) | 18.75g | 2.97g |
| - Saturated fat (g) | 6.51g | 1.03g |
| - Polyunsaturated fat (g) | 1.10g | 0.17g |
| - Monounsaturated fat (g) | 8.69g | 1.38g |
| Cholesterol (mg) | 24.58mg | 3.89mg |
| Carbohydrate-available (g) | 11.19g | 1.77g |
| CarbohydrateSE (g) | 4.94g | 0.78g |
| - Sugars (g) | 3.87g | 0.61g |
| Water (g) | 503.39g | 79.69g |
| Dietary fibre (g) | 14.18g | 2.24g |
| Thiamin (mg) | 0.17mg | 0.03mg |
| Riboflavin (mg) | 2.07mg | 0.33mg |
| Niacin (mg) | 17.70mg | 2.80mg |
| Niacin equivalents (mg) | 21.25mg | 3.36mg |
| Vitamin C (mg) | 8.78mg | 1.39mg |
| Total folate (ug) | 256.59ug | 40.62ug |
| Total vitamin A equivalents (ug) | 128.91ug | 20.41ug |
| Retinol (ug) | 92.16ug | 14.59ug |
| Beta carotene equivalents (ug) | 213.63ug | 33.82ug |
| Sodium (mg) | 391.16mg | 61.92mg |
| Potassium (mg) | 1619.66mg | 256.40mg |
| Magnesium (mg) | 48.92mg | 7.74mg |
| Calcium (mg) | 21.73mg | 3.44mg |
| Phosphorus (mg) | 723.77mg | 114.58mg |
| Iron (mg) | 1.29mg | 0.20mg |
| Zinc (mg) | 1.11mg | 0.18mg |
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Source: Recipe developed and tested by Consumer Science students studying Community Nutrition at RMIT University, 2003
This recipe was orginally published as:
Mushrooms with garlic and butter
Recipe publication date on: 10/02/2003
Last reviewed on: 11/06/2015
