Mushroom Pate
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 209.8
- Total Fat: 12.4 g
- Cholesterol: 36.5 mg
- Sodium: 123.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.5 g
- Protein: 11.2 g
View full nutritional breakdown of Mushroom Pate calories by ingredient
Submitted by: ELBARNEY
Introduction
Serve with vegetables and crackers for the holidays! Serve with vegetables and crackers for the holidays!Number of Servings: 8
Ingredients
-
1/4 cup dried mushrooms
4 Tbsp butter
2 cups chopped onion
1 lb fresh mushrooms (cremini or plain old white mushrooms), coarsely chopped
1/2 tsp salt, or less to taste
1 tsp dry mustard
1/2 tsp nutmeg
black pepper, to taste
cayenne pepper, to taste
3 Tbsp dry white wine
1/4 cup flax meal
8 oz plain yogurt
2 cups part-skim ricotta cheese
Sweet paprika, for garnish
Directions
In a glass measuring cup or bowl, heat 1 cup of water in a microwave on high heat until near to the boil, 2 minutes. Soak the dried mushrooms in the hot water, for at least 20 minutes.
Preheat oven to 400°F. In a large skillet, sauté the onions in butter over medium heat, until soft. Add the mushrooms, salt, mustard, dill, black pepper and cayenne. Remove dried mushrooms from the soaking liquid, and mince. Add to the pan. Stir and cook uncovered over medium heat for another 5 minutes. Add the wine, and cook another 5 minutes. Sprinkle in the wheat germ, stirring the mixture as you sprinkle. Stir and cook 1-2 minutes more (it will be quite thick), then remove from heat. Add the plain yogurt and stir to incorporate.
Using an immersion blender, or in a food processor fitted with metal blade, puree the mixture. Transfer the puree to a large mixing bowl and whisk in the ricotta cheese.
Pour the mixture into a buttered (or sprayed with a nonstick spray like PAM) earthenware casserole, or into 2 loaf pans lined with wax paper and buttered. Sprinkle with paprika. Bake for 1-1/4 hours, uncovered. Chill thoroughly before serving. (Can be made ahead; store, covered, in the refrigerator.)
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ELBARNEY.
Preheat oven to 400°F. In a large skillet, sauté the onions in butter over medium heat, until soft. Add the mushrooms, salt, mustard, dill, black pepper and cayenne. Remove dried mushrooms from the soaking liquid, and mince. Add to the pan. Stir and cook uncovered over medium heat for another 5 minutes. Add the wine, and cook another 5 minutes. Sprinkle in the wheat germ, stirring the mixture as you sprinkle. Stir and cook 1-2 minutes more (it will be quite thick), then remove from heat. Add the plain yogurt and stir to incorporate.
Using an immersion blender, or in a food processor fitted with metal blade, puree the mixture. Transfer the puree to a large mixing bowl and whisk in the ricotta cheese.
Pour the mixture into a buttered (or sprayed with a nonstick spray like PAM) earthenware casserole, or into 2 loaf pans lined with wax paper and buttered. Sprinkle with paprika. Bake for 1-1/4 hours, uncovered. Chill thoroughly before serving. (Can be made ahead; store, covered, in the refrigerator.)
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ELBARNEY.
