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Suggest a better descriptionMelt butter in a large skillet. Add leek and garlic. Saute until leek is tender, about 8 minutes. Stir in mushrooms, parsley and thyme. Saute until mushrooms give off their juices, about 10 minutes. Stir in wine or sherry. Season to taste. Cook, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool mixture slightly. Puree in blender or food processor until smooth. Place mixture in 3-cup terrine. Refrigerate, covered, several hours or overnight. Garnish with fresh herbs and carrots. Serve with toasted French bread slices. Store tightly wrapped in the refrigerator, this intensely-flavored spread can be prepared up to two days in advance. If you like, substitute some of the more exotic mushrooms that are readily available today, such as shitake, enoki or oyster, for part of the mushrooms. Posted to MealMaster Recipes List, Digest #150 Date: Thu, 30 May 1996 11:59:11 -0600 From: Arlene Schiffman
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 279 | ||
Calories from Fat: 276 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 81.3mg | 25 % | |
Sodium 219.3mg | 8 % | |
Potassium 28.7mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 279
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