Directions:
- Melt butter in a pan. Add the mushrooms, shallots, garlic and rosemary and cook for 3 minutes, stirring until coated in butter.
- Add the bay leaves, wine and tomato puree to the pan. Stir until well blended.
- Pour in the passatta and add the thyme. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the mushrooms are tender. Remove bay leaves before serving. Garnish with parsley sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.56 Kcal (1200 kJ) | ||
| Calories from fat | 91.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 16% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 9% | |
| Sodium | 1258.81mg | 52% | |
| Potassium | 1205.6mg | 26% | |
| Total Carbs | 35.07g | 12% | |
| Sugars | 17.16g | 69% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 9.54g | 19% | |
| Vitamin C | 15.9mg | 26% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.7mg | 20% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 69.16 Kcal (290 kJ) | ||
| Calories from fat | 22.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 16% | |
|---|---|---|---|
| Cholesterol | 6.49mg | 9% | |
| Sodium | 303.81mg | 52% | |
| Potassium | 290.96mg | 26% | |
| Total Carbs | 8.46g | 12% | |
| Sugars | 4.14g | 69% | |
| Dietary Fiber | 1.37g | 23% | |
| Protein | 2.3g | 19% | |
| Vitamin C | 3.8mg | 26% | |
| Iron | 0.9mg | 20% | |
| Calcium | 13.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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