Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 16.7% of RDA
• Carbs: 6.0% of RDA
• Fat (total lipid): 16.8% of RDA
• Fiber: 9.1% of RDA
• Fructose: 1.1% of RDA
• Protein: 1.8% of RDA
• Sodium: 0.8% of RDA
• Sugar: 8.4% of RDA
• Vitamin A (IU): 11.9% of RDA
• Vitamin B6: 3.0% of RDA
• Vitamin C: 9.9% of RDA
• Iron: 0.3% of RDA
• Magnesium: 2.0% of RDA
• Manganese: 2.3% of RDA
• Niacin: 4.6% of RDA
• Potassium: 4.5% of RDA
• Zinc: 1.5% 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.
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARING THE POTATOES
Heat 2 tablespoon of olive oil in a large skillet or frying pan over medium-high to high heat.
Add potatoes to the hot frying pan and fry over high heat without a lid, stirring occasionally.
When potatoes are golden brown and crusty, cover the pan with a lid and cook for 5 more minutes on medium heat.
Perfect pan-fried potatoes have a crispy crust and tender interior. Season with salt and set aside.
PREPARING THE MUSHROOMS
Chop an onion and heat a bit of olive oil over medium heat.
Sauté until translucent and add mushrooms.
Cook for about 7 minutes, stirring occasionally, until all the moisture is evaporated and mushrooms are nice and golden brown.
Season with salt, black pepper, minced garlic, chopped parsley and add to pan-fried potatoes.
Let the flavors combine by cooking it altogether over medium heat for a couple of minutes.
Serve with freshly chopped parsley and a spoonful of sour cream if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you are using dried mushrooms, opt for dried chanterelles, porcini or wild mushroom mix. To achieve the best result and release all the flavor, soak them in cold water overnight.
It's important to rinse potatoes really well before frying to remove the starch. If you have time, you can also soak them for an hour in cold water. It will prevent them from browning before they are cooked.
This recipe has the following nutrient totals:
Protein 2.01 g
Carbohydrates 16.5 g
Iron 0.06 mg
Fiber 2.55 g
Calcium 6.17 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.