Martha Stewarts Wild Mushroom Pate - 7 pts, Carbs 9g; Fiber 2g

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Martha Stewarts Wild Mushroom Pate - 7 pts, Carbs 9g; Fiber 2g

 

Recipe By :Martha Stewart

Serving Size : 10 Preparation Time :0:00

Categories : LowCal (less than 300) LowerCarbs

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup walnuts -- finely chopped, plus more for garnish

6 tablespoons unsalted butter

2 1/2 pounds assorted mushrooms -- such as cremini, shiitake,

portobello, and white button, cleaned and chopped into medium pieces, plus small

mushrooms, halved, for garnish

6 scallions -- white and pale-green parts, finely chopped

1 1/2 tablespoons fresh thyme leaves -- finely chopped, plus more for

garnish

1 1/2 tablespoons salt -- plus more to taste

1 teaspoon freshly ground black pepper

1/3 cup dry sherry

1 lemon -- juiced

1 cup fresh flat-leaf parsley -- finely chopped

1 dash Tabasco sauce

1 package cream cheese -- (8 ounce) room temperature

 

Heat oven to 350 degrees F. Spread walnuts on a baking pan. Bake until

fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool.

 

In a large heavy skillet over medium heat, melt 4 tablespoons butter, and cook

the chopped mushrooms and scallions, stirring occasionally, until liquid has

been released and then skillet becomes almost dry, about 20 minutes. Stir in

thyme, salt, and pepper; cook 2 more minutes. Add sherry, and cook until skillet

is almost dry, 4 minutes. Stir in lemon juice. Remove from heat, and let cool.

In a large bowl, combine the mushroom mixture with the reserved toasted walnuts,

parsley, Tabasco sauce, and cream cheese. Season with salt and pepper to taste.

 

Line a 12 1/4-by-4-by-3-inch terrine (or use any 6-cup mold) with plastic wrap,

allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the

terrine. Firmly press down all over terrine with your hands, spreading mixture

as evenly as possible. Cover the mold with the overhanging plastic wrap, and

chill in the refrigerator for at least 8 hours or overnight.

 

Just before serving, melt the remaining 2 tablespoons butter in a medium

skillet, and cook the halved mushrooms just until tender, about 5 minutes.

Season mushrooms with salt and pepper. Unwrap the chilled terrine, and invert it

onto a large serving platter. Use a warm, wet towel on top of the mold, if

necessary, to help loosen the terrine. Garnish the serving platter with the

cooked mushroom halves, remaining walnuts, and thyme leaves. Serve.

 

Yield: 10 servings

 

 

 

Per Serving: Calories: 260 kcal; Fat: 22 g; Dietary Fiber: 2 g;

Carbohydrates: 9 g; Protein: 7 g;

 

S(Formatted by Chupa Babi):

" 02.17.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 262 Calories; 23g Fat (74.9% calories

from fat); 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol;

1040mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 4 Fat.

 

 

Nutr. Assoc. : 0 0 932 0 0 0 0 0 0 0 0 0

 

 

 

 

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