MUSHROOM PATE
Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores.
Provided by EatingWell Test Kitchen
Categories Healthy Mushroom Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
- Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.
Nutrition Facts : Calories 55.8 calories, Carbohydrate 2.5 g, Fat 4.5 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 39 mg, Sugar 0.7 g
LOW FAT MUSHROOM AND RED WINE PATE
This is a really easy to make, chunky, coarse vegetarian pate and is delicious. I like to eat it on toast or in sandwhiches and it keeps well so I make big batches at a time that I can use all week for lunches. I have also served it to guests on crusty bread several times and it has always been complimented. -The most important thing when making this is to chop the mushrooms as finely as possible. -For variations in flavour, try experimenting with different types of mushrooms. -I personally like the chunky, coarse texture of this pate, but if you prefer a more traditional, smooth, spread-like pate just blend it at the very end.
Provided by choppo
Categories Spreads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
- Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
- Add the wine, dried and fresh herbs and bring to the boil.
- Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
- Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
- When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
- Chill until needed.
Nutrition Facts : Calories 96, Fat 4.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 34.3, Carbohydrate 6.3, Fiber 1, Sugar 2.4, Protein 3
TRUFFLED MUSHROOM PâTé
Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons
Provided by Esther Clark
Categories Canapes, Starter
Time 55m
Yield Serves 6 as a starter or 15-20 canapés
Number Of Ingredients 15
Steps:
- Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
- Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
- Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
- For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.
Nutrition Facts : Calories 483 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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5/5 (6)Total Time 20 minsCategory Appetizers, Side Dishes, SnacksCalories 185 per serving
- Saute: Melt butter and oil in a large saute pan over medium/high heat. Add garlic, shallots, and thyme/rosemary and cook until shallots are soft, about 3 minutes. Add mushrooms and cook, stirring often, until the moisture released from the mushrooms has evaporated, about 7 more minutes.
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