Garlic Mushrooms With Spinach Raita

1. Heat butter.

2. Add spring onions, garlic and chillies.

3. After a few seconds, add mushrooms in as much of a single layer as possible to the pan. Do not stir for the first minute.

4. Stir periodically for the second two minutes.

5. Stir in tomato puree and cream.

6. Season well and finish with herbs.

7. To prepare raita, mash blanched spinach to form a paste, then whisk all ingredients together.

8. Season to taste with salt and pepper and serve with hot mushrooms.

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Nutrient	Quantity
Total fats	20.6098 g
Protein	12.9473 g
Carbohydrates	93.0014 g
Energy	598.1996 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1285 g
Water	1259.9631 g
Aspartic acid	1.0446 g
Calcium, Ca	422.6313 mg
Lutein + zeaxanthin	71.468 g
Fiber, total dietary	38.4978 g
Carotene, beta	100.223 g
Niacin	1.657 mg
Vitamin A, RAE	166.811 g
Arginine	0.7886 g
Riboflavin	0.467 mg
Fatty acids, total saturated 20:1	0.0164 g
Glutamic acid	2.5544 g
Sodium, Na	3730.1092 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1967 g
Total lipid (fat)	20.6098 g
Manganese, Mn	0.6474 mg
Fructose	0.3719 g
Proline	1.17 g
Fatty acids, total saturated 16:0	3.2728 g
Fatty acids, total saturated 8:0	0.4674 g
Choline, total	41.7609 mg
Sugars, total	48.3253 g
Serine	0.7219 g
Fatty acids, total saturated 10:0	0.5176 g
Fatty acids, total saturated 18:0	1.3527 g
Vitamin B-6	0.2313 mg
Selenium, Se	6.5079 g
Ash	14.44 g
Vitamin D	4.9 IU
Fatty acids, total saturated 18:1 undifferentiated	4.8088 g
Pantothenic acid	1.2364 mg
Phenylalanine	0.6512 g
Copper, Cu	0.4066 mg
Betaine	0.0312 mg
Thiamin	0.3024 mg
Retinol	66.15 g
Methionine	0.3552 g
Iron, Fe	1.9327 mg
Carbohydrate, by difference	93.0014 g
Phosphorus, P	388.7578 mg
Folate, total	70.8918 g
Tocopherol, gamma	0.0375 mg
Fatty acids, total saturated 4:0	0.2352 g
Fatty acids, total saturated 22:1 undifferentiated	0.0163 g
Lycopene	3399.0625 g
Alanine	0.5504 g
Cholesterol	31.85 mg
Valine	0.9117 g
Fatty acids, total saturated 18:2 undifferentiated	3.3658 g
Glycine	0.4355 g
Glucose (dextrose)	0.3828 g
Fatty acids, total saturated 14:0	1.7698 g
Zinc, Zn	2.4872 mg
Isoleucine	0.6208 g
Fatty acids, total saturated 12:0	2.5799 g
Fatty acids, total polyunsaturated	3.4977 g
Leucine	1.1334 g
Vitamin A, IU	2255.529 IU
Folate, DFE	70.8918 g
Tryptophan	0.1204 g
Vitamin C, total ascorbic acid	160.127 mg
Phytosterols	0.357 mg
Fatty acids, total saturated 6:0	0.1913 g
Tyrosine	0.5685 g
Vitamin B-12	0.9065 g
Vitamin K (phylloquinone)	13.5648 g
Fatty acids, total saturated	10.7788 g
Histidine	0.3139 g
Fatty acids, total monounsaturated	5.2346 g
Threonine	0.4974 g
Folate, food	70.8918 g
Vitamin D (D2 + D3)	0.245 g
Vitamin D3 (cholecalciferol)	0.245 g
Vitamin E (alpha-tocopherol)	0.5098 mg
Magnesium, Mg	58.1778 mg
Lysine	0.8999 g
Potassium, K	691.7843 mg
Cystine	0.1484 g
Fluoride, F	29.4 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	1 cup	149.45	11.417	7.9625
Butter	1 tablespoon	85.5	3.9285	7.2
Garlic	2 teaspoons	8.344	1.8514	0.028
Cream	1 tablespoon	49.5	0.9975	5.202
Spinach	2 tablespoons	4.125	0.7312	0.0562
Spring onion	1 tablespoon	1.92	0.4404	0.0114
Mushroom	0.75	0	0	0
Tomato Puree	1 tablespoon	5.9375	1.4031	0.0328
Nutmeg	0	0	0	0
Green Chilies	3	291.4543	72	0
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
salt pepper	0	0	0	0
lime zest	1	0	0	0
herb	2 tablespoons	0	0	0