11 Ingredients
  • 4 portobello mushrooms (about 1 1/2 pounds)
  • ⅓ c. plus 6 tablespoons olive oil
  • 1¼ tsp. dried thyme
  • 1 tsp. salt
  • ½ tsp. fresh-ground black pepper
  • 1 lb. boiling potatoes (about 3)
  • 2 tsp. Dijon mustard
  • 1½ tbsp. Wine vinegar
  • 4 scallions including green tops
  • 1 bunch watercress (about 5 ounces)
  • 1 small head curly endive (about 3/4 pound)
Nutrition
494
25% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

61% 39

Saturated

28% 6

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 4

Carbs

11% 32

Carbs (net)

- 23

Fiber

36% 9

Sugars

- 6

Sugars, added

- 0

Protein

17% 8

Cholesterol

- 0

Sodium

29% 687

Calcium

17% 167

Magnesium

15% 65

Potassium

34% 1605

Iron

17% 3

Zinc

15% 2

Phosphorus

45% 314

Vitamin A

34% 308

Vitamin C

68% 61

Thiamin (B1)

24% 0

Riboflavin (B2)

30% 0

Niacin (B3)

58% 9

Vitamin B6

56% 1

Folate equivalent (total)

43% 172

Folate (food)

- 172

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

110% 16

Vitamin E

53% 8

Vitamin K

337% 404

Sugar alcohols

- 0

Water

- 376
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