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Mushroom and Nut Pate Recipe
|Butter||2 Tablespoon (1/4 stick)|
|Mushrooms||1 Pound, sliced|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), minced|
|Slivered almonds||3⁄4 Cup (12 tbs), toasted|
|Hazelnuts||1⁄4 Cup (4 tbs), toasted|
|Peanut oil||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Red pepper||1 Dash|
|Toasted sesame seeds||1⁄2 Teaspoon (garnish)|
|Assorted crackers||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1401 Calories from Fat 1039
% Daily Value*
Total Fat 121 g186.3%
Saturated Fat 25.5 g127.5%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 503.9 mg21%
Total Carbohydrates 63 g21%
Dietary Fiber 20.8 g83.1%
Sugars 17.5 g
Protein 39 g77.7%
Vitamin A 16.4% Vitamin C 39%
Calcium 36% Iron 53%
*Based on a 2000 Calorie diet
Add mushrooms, onion and garlic and saute until most of liquid has evaporated.
Remove from heat.
Coarsely chop almonds and hazel nuts in blender or processor; remove 2 tablespoons and set aside.
Continue chopping, slowly adding oil until mixture is well blended.
Add seasoning and mushroom mixture and blend thoroughly .
Stir in remaining nuts.
Mold into loaf and sprinkle with sesame seeds.