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
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
- In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
- Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
MUSHROOM PATE
Awesome, easy and elegant! I've used this for years and always get rave reviews. I make it the day before to save time party day.
Provided by thistleridge
Categories Vegetable
Time 10m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor chop mushrooms, garlic and scallions.
- Melt 2 tbsp butter and add chopped items.
- Sauté till soft.
- Add chicken stock and cook on high till all the liquid has evaporated.
- Combine cream cheese and 2 tbsp butter in food processor.
- Add mushroom mixture and process till combined.
- Season to taste with salt and pepper.
- Put in crock or container and refrigerate till ready to serve.
MUSHROOM PATE (EASY)
Every need that last minute great entertaining dish? Well, hopefully, this simple and easy dish is your wish! Always inspired by what I read and see! Look forward who first review my unique recipe! SOURCE: What's On The List? http://whatsonthelist.wordpress.com/2012/12/25/mushroom-pate-a-is-for-appetizer/
Provided by mickeydownunder
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until golden brown.
- Add dried and fresh mushrooms and cook for 8 - 10 minutes. Add port, toss to coat and set aside.
- In a food processor, add mushroom mixture and blend until finely chopped. Season with salt and pepper.
- Add in feta cheese and pulse until smooth, adding water is required. (I used 3 tablespoons).
- Stir through parsley. Cover and refrigerate until ready to serve.
- ENJOY!
- * NOTE: No need to pre-soak the dried mushrooms.
Nutrition Facts : Calories 118.5, Fat 6.7, SaturatedFat 4.5, Cholesterol 26.8, Sodium 342.2, Carbohydrate 6.9, Fiber 1.2, Sugar 4.1, Protein 7.2
VEGETARIAN MUSHROOM PATE
tasty snack
Provided by teetee123
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- put oil+butter in a frying pan over medium heat, peel+finally chop shallots+garlic,add to pan cook for 3 minutes
- Finely sliced mushrooms, add to pan with port if using and season with salt+pepper
- turn up heat+cook for 8 mins or till mushrooms have softened and liquid has evaporated
- roughly chop chestnuts,
- tip mushrooms in food processor with chestnuts and some of the tarragon and cheese, blitz for a few minutes till smooth, divide into ramekins, place remainder of tarragon on top and chill
WILD MUSHROOM PATE
The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast points made from thin-sliced white sandwich bread; remove crusts, and toast just until golden.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
- In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
- In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
- Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
- Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.
MUSHROOM PATTIES
This recipe was one of the first veggie patties I tasted, and is a simple, quick favorite. You can use walnuts in place of the pecans if you prefer.
Provided by KRYM
Categories Main Dish Recipes Burger Recipes Veggie
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
- Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
- In a small bowl mix mushroom soup and milk together.
- Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 391 calories, Carbohydrate 25.2 g, Cholesterol 92.6 mg, Fat 26.5 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 6.8 g, Sodium 1003.3 mg, Sugar 4.7 g
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