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Wild Mushroom Pate
  (353 ratings) Nutrition Information:
Calories: 30Protein: 1 g Carbs: 6 g Fat: 0 g Saturated Fat: 0 g Sodium: 50 mg Fiber: 1 g
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Forget high-fat duck pate - this pate is hearty and savory enough to take it's place. And, much better for your health too! Great idea for New Years!
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Ingredients:
Cooking spray
12 oz shiitake, Portobello, or white mushrooms, coarsely chopped
1/2 cup onion, chopped
1/2 cup shallots, chopped
4 garlic cloves
1/4 cup vegetable stock
2 Tbsp fat free Parmesan cheese
2 tsp lemon juice
12 oz shiitake, Portobello, or white mushrooms, coarsely chopped
1/2 cup onion, chopped
1/2 cup shallots, chopped
4 garlic cloves
1/4 cup vegetable stock
2 Tbsp fat free Parmesan cheese
2 tsp lemon juice
Directions:
| 1 | Spray skillet with cooking spray; heat skillet over medium heat. |
| 2 | Add mushrooms, onion, garlic, and vegetable stock; cook, covered over medium heat until mushrooms are wilted, about 5 minutes. |
| 3 | Cook until all vegetables are very tender and all liquid absorbed 8-10 minutes. Cool. |
| 4 | Process mushroom mixture and cheese in food processor until smooth. |
| 5 | Add lemon juice. Refrigerate 2-3 hours. Spoon pate into crock and serve with toasted bread slices or crackers. |
| 6 | ENJOY! |
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