Try this Nov-Dinner- Mushroom and Leet Pate recipe, or contribute your own.
Suggest a better descriptionIn large saucepan, melt butter over medium heat; cook leeks, celery, garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes or until leeks are softened and lightly browned. Meanwhile, in food processor or by hand, coarsely chop mushrooms; set aside. Stir sherry and worcestershire sauce into pan, cook for 30 seconds, stirring to deglaze pan. Increase heat to high; add mushrooms and cook, stirring occasionally, for about 10 minutes or until liquid is evaporated. Stir in tomato paste; cook for 1 minute. Let mushroom mixture cool to room temperature. In food processor or blender, mix cream cheese with mushroom mixture just until almost smooth. Line 2-cup loaf pan or mould with plastic wrap; sprinkle chopped parsley evenly over bottom. Spoon in mushroom mixture, smoothing top. Cover with plastic wrap and refrigerate for at least 4 hours or until firm. [Pate can be refrigerated for up to 3 days.] Uncover pate and unmould onto serving plate; remove plastic wrap and smooth with palette knife. Serve with water crackers or toasted flatbread. 6 servings for $7.65CDN [Nov 95] Tip: For a chunkier pate, pure all but 1 cup of the mushroom mixture, then fold it back into the mixture before transferring to loaf pan. To prepare leeks, trim off limp outer leaves, leaving root end intact. Trim off flat dark green leaves where they start to pale. Slit each leek stalk from green leaf end almost to root end. Holding leek root end up and spreading leaves, flush out grit under cold water. Per serving: about 95 calories, 3 g protein, 7 g fat, 6 g carbohydrate. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Dana McCauley [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 88 | ||
Calories from Fat: 36 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 173.4mg | 6 % | |
Potassium 689.4mg | 18 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7.6g | ||
Protein 3.7g | 5 % | |
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: 88
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