Mushroom, bacon and piparra vinaigrette
Allergens:
Ingredients for 5 portions
Calculate portions
Natural mushrooms
0.25 kg
Garlic, bulb
1.0 ud
Olive oil
0.25 l
Plain flour
0.005 kg
Vinegar
0.005 l
Ibarra chilli
37.5 g
Mesclun lettuce mix
50.0 g
Table salt
2.5 g
Bread
150.0 g
Mustard vinaigrette
0.05 l
Garlic, bulb
0.2 ud
Extra virgin olive oil
0.03 l
Vinegar
0.005 l
Dijon mustard
3.0 g
Table salt
0.2 g
Ground white pepper
0.1 g
Elaboration
- Slice the bread and fry. Drain on absorbent paper. Set aside.
- Sauté the mushroom tops with garlic cut into brunoise and some diced bacon.
- Dehydrate the remaining bacon slices in the oven. Set aside.
- Slice the piparras.
- Make a mustard vinaigrette and add in the piparras.
- Make some alioli.
PLATING
- Spread some alioli over the fried bread.
- Place some mezclum lettuce leaves on top and a mushroom top.
- Pour some mustard and piparra vinaigrette over the toast.
- Lastly, decorate with a slice of bacon.
Nutritional information (1 portion)
Energy
981.74
kcal
Carbohydrates
17.82
g
Proteins
8.03
g
Lipids
98.01
g
Fiber
2.09
g
Saturates
19.78
g
Monounsaturated fatty acids
66.8
g
Polyunsaturated fatty acids
9.23
g
Cholesterol
50.31
mg
Calcium
27.56
mg
Iron
1.67
mg
Zinc
2.65
mg
Vitamin A
125.0
ug
Vitamin C
8.11
g
Folic acid
29.8
ug
Salt (Sodium)
806.29
mg
Sugars
1.36
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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