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Wild Mushroom Pate
Wild Mushroom Pate

Category: Spread/Dip/Salsa | Serves: 8

(352 ratings)

Nutrition Information:
Calories: 30
Protein: 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!
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
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.

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