Nutrition Facts
  Servings Per Recipe: 1
  Serving Size: 1 serving
Amount Per Serving
  Calories 75.2
  Total Fat 3.8 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 1.9 g
      Monounsaturated Fat 1.2 g
  Cholesterol 0.0 mg
  Sodium 82.9 mg
  Potassium 587.9 mg
  Total Carbohydrate 9.3 g
      Dietary Fiber 2.0 g
      Sugars 4.5 g
  Protein 3.6 g
  Vitamin A 3.2 %
  Vitamin B-12 0.9 %
  Vitamin B-6 7.7 %
  Vitamin C 5.1 %
  Vitamin D 0.0 %
  Vitamin E 2.1 %
  Calcium 1.8 %
  Copper 26.1 %
  Folate 7.9 %
  Iron 5.4 %
  Magnesium 5.2 %
  Manganese 16.3 %
  Niacin 26.2 %
  Pantothenic Acid     17.4 %
  Phosphorus     16.5 %
  Riboflavin 32.7 %
  Selenium 18.4 %
  Thiamin 7.0 %
  Zinc 5.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Triple Mushroom Sauté with Toasted Walnuts

TAGS:  Vegetarian Meals |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Triple Mushroom Sauté with Toasted Walnuts

29 calories of Portabella Mushrooms, (113.40 grams)

23 calories of Walnuts, (0.03 cup, chopped)

10 calories of Olive Oil, (0.25 1tsp)

8 calories of Granulated Sugar, (0.50 tsp)

2 calories of Garlic, (0.50 clove)

1 calories of Soy Sauce, (0.25 tsp)

1 calories of Parsley, (0.50 tbsp)

1 calories of Cider Vinegar, (0.25 tbsp)


Nutrition & Calorie Comments  

Are you sure this is only one serving??? If so, the calorie count is off. Two tbsp of walnuts is approximately 100. It's certainly easy enough - AND educational - to refigure the calorie count ourselves. Submitted by:
SPARKYJANE1
(3/2/13)
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Yummy. Some people recommend leaving out the sugar, but it does serve to make the sauce more like a glaze. I used scallions in place of parsley. Submitted by:
THRIFTYMAMA
(5/12/10)
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I added onions to this, and used no sugar, it was very good. Leftovers I added to a small amount of pork and gravey (also leftover), even better! It made the small amount of gravey go a long way and was a special treat. Submitted by:
IAMSLAMMER
(5/4/10)
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i think it rocks, i love mushrooms. but why sugar?... Submitted by:
ALISERGICA
(3/29/08)
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I think this dish sounds wonderful...It would make a great dish over grilled chicken or fish....I agree though about the sugar. Don't see the need for it. Submitted by:
SPITFIRE12
(3/27/08)
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All I had was button mushrooms, but it was still wonderful. Left out the sugar. Yum! Submitted by:
DLBROWNJACKSON
(3/24/08)
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LEft out the sugar, added crimini and some chantrelles along with tofu and asparagras......tasty and nutritious main dish!! My daughter loved it and asked me tom ake it again. Submitted by:
GODFREY09
(3/24/08)
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I added artichoke, green peppersand onion and left out the sugar Submitted by:
OLIVEEGW
(3/23/08)
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very good but I left the sugar out. Submitted by:
KITT52
(3/23/08)
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This is wonderful. I love the flexibility of serving it over and with things for a change of flavor.
How creative! I don'r see the need for sugar either but to each his own, I guess. 		Submitted by:
BESTILLANDHEAR
(3/23/08)
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This was very good. I left out the sugar though. Submitted by:
LLEEINIA
(3/23/08)
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Gotta try this one for sure. LOVE mushrooms. This would be great with rice and salad. Mushrooms would count as a vegetable and your protein. Just by the ingredients, I know what my rating will be. Submitted by:
MERRYH1
(3/23/08)
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The one thing is that I am curious about how this fits in to a meal plan. It almost seems like there is more of a protein feel to it than a vegetable feel. Submitted by:
FIERCEBALANCE
(1/27/08)
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Very good! A little sweet, so next time I'll use 1 tsp. of sugar Submitted by:
SCHROJE
(1/26/08)
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Sounds good though I think I'll skip the sugar or maybe use Splenda Submitted by:
ANIMALTALKER
(3/30/07)
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I had dried morels and chanterelles to add to it. I switched to walnut oil, added fresh thyme and a finely diced shallot, left off the sugar, soy and vinegar altogether. This is amazing in so many ways - marvelous with pasta, omlettes, pizza topping. Still thinking up ways to use it! Submitted by:
BEESWING
(3/27/07)
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