• low fat 2.97g 2.97%
  • low sat fat 1.03g 1.03%
  • low salt 61.92mg 0.06%
  • low sugar 0.61g 0.61%
*As guideline of daily recommended intake per 100g

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Ingredients:

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 information:

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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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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