Friday, December 18, 2009

Mushroom Pate

An old recipe revived and revitalized. This is a delicious vegetarian pate that resembles a liver pate in many ways. The taste is meaty with a hint of cognac and dry sherry. A very low carb choice with only 1.6 grams net carbs in each serving. A wonderful hors d'oeuvre for you and your guests at your holiday party. I hope you enjoy.

Mushroom Pate


8 ounces each portabello, cremini and white button mushrooms, rough chop
1 Tbsp. olive oil
1/4 cup shallots, rough chop
10 cloves garlic, rough chop
1/2 cup carrot, rough chop
1 tsp. dried thyme
1 Tbsp. cognac
1 Tbsp. dry sherry
1/2 cup fresh parsley, packed, leaves only
8 ounces cream cheese, room temperature
salt and pepper

Place mushrooms in the bowl of a food processor and pulse until coarsely ground. Preheat a large saute pan on medium high heat and add the olive oil. Transfer mushrooms and begin saute.

In the meantime place the shallots, garlic and carrot into the food processor and pulse to coarse chop. Add this mixture to the mushrooms and stir to blend. Add thyme, cognac, sherry and season to taste with salt and pepper if desired. Saute for about 8 to 10 minutes or until most of the liquid is evaporated. Transfer to food processor and pulverize. Add the cream cheese and parsley and pulse to combine well.

Transfer mushroom mixture to a bowl or other container with a cover. Refrigerate for at least 2 hours. Some commonly used pate accompaniments are cornichon or gherkin pickles, olives and capers. Add these for a lovely presentation with crackers or endive spears if desired when serving.

Nutrition Facts
28 - 2 Tablespoon Servings - 3 1/2 Cups
Amount Per Serving
Calories 48.5
Total Fat 3.9 g
Saturated Fat 1.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.5 g
Cholesterol 8.9 mg
Sodium 27.7 mg
Potassium 121.8 mg
Total Carbohydrate 2.1 g
Dietary Fiber 0.5 g
Sugars 0.6 g
Protein 1.5 g

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