Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 17.1% of RDA
• Carbs: 3.8% of RDA
• Fat (total lipid): 22.1% of RDA
• Fiber: 12.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 3.9% of RDA
• Sodium: 2.8% of RDA
• Sugar: 10.9% of RDA
• Vitamin A (IU): 60.6% of RDA
• Vitamin B6: 7.5% of RDA
• Vitamin C: 29.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 10.4% of RDA
• Manganese: 7.7% of RDA
• Niacin: 17.0% of RDA
• Potassium: 18.5% of RDA
• Zinc: 8.4% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Cut mushrooms into 1/3-inch thick slices.
2.
In your largest skillet, over high heat, add the oil.
3.
Add the mushrooms and a few pinches of salt, and use a spatula to stir until coated. Saute, stirring every minute or so, until the mushrooms release their water and brown a bit - 4-5 minutes.
4.
Two minutes before the mushrooms are done cooking, stir in the fennel.
5.
When finished, removed from heat, wait ten seconds, and stir in the creme fraiche.
6.
Add most of the dill and chives, pepper and more salt if needed.
7.
Quickly toss the watercress with the olive oil and a pinch of salt. Serve the mushrooms immediately alongside the watercress.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 343
Protein 4.33 g
Carbohydrates 10.6 g
Iron 0 mg
Fiber 3.52 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
