Arugula Salad with Oyster Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 101.2 μg | (169 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 37.2 μg | (83 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 750 grams Oyster mushrooms
- 2 bunches Arugula
- 100 grams lamb's lettuce
- 1 bunch scallions
- 2 Tbsps clarified butter
- 3 garlic cloves
- salt
- freshly ground peppers
- 4 Tbsps sunflower oil
- 2 Tbsps White vinegar
- 3 Tbsps Sunflower seed
Preparation steps
Rinse, trim and spin arugula and mache dry.
Rinse and trim scallions. Cut crosswise into thin rings, keeping white and green parts separate.
Wipe oyster mushrooms clean with a paper towel and cut into smaller pieces if necessary. Sauté mushrooms in melted butter, stirring occasionally and pressing with spatula to flatten, 5-7 minutes. Press garlic through a garlic press into pan and season with salt and pepper.
To make vinaigrette, whisk together oil and vinegar and season with salt and pepper. Toss vinaigrette with arugula, mache and the white parts of the scallions. Divide salad among 4 plates and top with oyster mushrooms.
Toss scallion greens and sunflower seeds with the oil remaining in the pan. Divide over the mushrooms and serve immediately.
