Mushroom Pate Recipe

Mushroom Pate Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1/2 ounce: Dried porcini mushrooms,
1/2 cup: Water,
1/2 cup: Tawny port, or other heavy red, sweet wine
2 cup: Chopped fresh mushrooms,
1/2 cup: Minced onion,
3 ounce: Neufchatel cheese, softened
1/3 cup: Minced parsley,

Directions:

Combine first three ingredients in a small saucepan. Bring to a boil;
cover, reduce heat, and simmer 10 minutes. Remove from heat, and let
stand 30 minutes. Drain, reserving liquid; finely chop porcini
mushrooms. Set aside.

Pour reserved liquid through a cheesecloth lines sieve or colander.
Return liquid to saucepan. Bring to a boil; boil 5-7 minutes,
uncovered, or until mixture reduces to 1/3C. Add fresh mushrooms and
onion; reduce heat, and cook 8-10 minutes or until liquid evaporates.
Remove from heat; stir in chopped porcini mushrooms. Let cool
completely.

Beat neufchatel cheese at high speed with an electric mixer until
light and fluffy; add parsley and beat well. Stir in mushroom
mixture. Transfer mixture to small crock or bowl; cover and chill at
least 1 hour. Serve with Melba rounds or unsalted crackers. Yield: 1
1/2 MUSHROOM GINGER SOUP

Per Tablespoon Calories 15 Protein .6g Fat .9g (Saturated Fat .5g)
Carbohydrates 1.3g Fiber 0.3g Cholesterol 3 Iron 0.2 Sodium 15mg
Calcium 5


Source from luhu.jp