MUSHROOM & TARRAGON PâTé
This low-fat, easy pâté is a perfect vegetarian starter
Provided by Good Food team
Categories Buffet, Dinner, Starter, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
- Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
- Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.
Nutrition Facts : Calories 137 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
PECAN MUSHROOM PATé
Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.
Provided by BonnieZ
Categories Spreads
Time 12m
Yield 1 1/3 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet melt butter over medium heat and add mushrooms and shallot.
- Saute until shallot is tender and mushrooms give up their liquid.
- Stir in salt & pepper.
- Reserve 1 Tablespoon of the pecans.
- In blender or food processor blend remaining pecans until a paste is formed.
- Add the mushroom mixture, cream and madeira, blending until smooth.
- Spoon into a serving dish and sprinkle with reserved pecans.
- Cover and refrigerate at least 2 hours.
- Serve with crackers, melba rounds or party rye.
Nutrition Facts : Calories 81.7, Fat 8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 105.4, Carbohydrate 2.1, Fiber 1.1, Sugar 0.7, Protein 1.5
CREAMY VEGAN MUSHROOM PâTé
Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!
Provided by Anna Glover
Categories Canapes
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
- Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
- To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
- To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.
Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
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