Mushroom Pate
A variety of fresh mushrooms are widely available. Try giant portobello, mild crimini, or woodsy shiitake mushrooms in this appetizing low-calorie recipe.
Prep Time:
20 mins
Total Time:
6 hrs 20 mins
Servings:
Makes about 1 cup
Ingredients
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2 tablespoons finely chopped onion
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2 tablespoons margarine or butter
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2 tablespoons all-purpose flour
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3 tablespoons dry sherry
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon ground nutmeg
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1-1/2 cups mushrooms, finely chopped
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1/4 cup toasted walnuts, chopped
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1 tablespoon snipped fresh chives
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Apple slices, Belgian endive leaves, or assorted crackers
Directions
1.
Combine onion and margarine or butter in a 1-quart microwave-safe casserole. Microwave, covered, on 100 percent power (high) for 2 minutes. Stir in flour until smooth. Stir in sherry, salt, pepper, nutmeg, and mushrooms. Microwave, covered, on high for 4 to 5 minutes more until onion and mushrooms are tender, stirring once. Cool slightly.
2.
Transfer 1/2 cup of mushroom mixture to a blender container or food processor bowl. (Set remaining mushroom mixture aside.) Cover and blend or process until smooth. Combine blended mushroom mixture, reserved mushroom mixture, walnuts, and chives in a serving bowl. Cover and chill for at least 6 hours or up to 3 days. Serve with apple slices, Belgian endive leaves, or crackers. Makes about 1 cup (16 servings).
Nutrition information
Calories 35, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 53 mg, Carbohydrate 2 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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