Читать книгу Fitness Food Cookbook - Luke Eisenberg - Страница 15

Whether wild or cultivated mushrooms if mushrooms or chestnuts: The vegetable side shines through a high content of vitamin D. It is one of the substances of which we often take too little. Especially for vegetarians are fungi, a particularly valuable source of this bone strengthening vitamin, because they come otherwise mostly too short.

Serves 4 meals

425 grams mixed mushrooms

2 cloves of garlic

2 stalks parsley

2 tablespoons olive oil

Salt and freshly ground pepper

175 milliliters of classic vegetable

3 tablespoons balsamic vinegar

The preparation sequence

Clean mushrooms with a brush or a paper towel and chop into pieces of equal size.

Peel garlic and finely shred.

clean parsley in water, shake dry, pluck leaves and coarsely chop.

Heat oil in a skillet and garlic in it sauté 1 minute.

Mushrooms and cook for 3-4 minutes until vigorously over high heat while stirring. Season with salt and pepper.

Pour the broth.

The parsley and leave to cook for 1 minute.

Balsamic vinegar and cook for another 2-3 minutes. Leave to cool for 2 hours.

A bit of advice

A dish for almost all cases: The mushrooms taste as an appetizer as well as a starter or side dish. And if you like, they mixed sometimes with hot pasta or an omelette filled with it!

Per serving: 69 kcal