Hot Mushroom Pate/Dip

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* Exported from MasterCook *

 

Hot Mushroom Pate/Dip

 

Recipe By :Rosemary Stanton's `The Good Gut Cookbook`. Fatfree

Digest [Volume 16 Issue 6] Mar. 10, 1995.

Serving Size : 1 Preparation Time :0:00

Categories : Low Fat Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1 medium onion -- chopped fine

1 clove garlic

1 chillie, chopped -- to taste

1 t thyme -- (1 to 2)

1 pound mushrooms (large) chopped fine

2 tablespoons lemon juice

3/4 cup breadcrumbs

 

In a large saucepan gently cook 1 MEDIUM ONION, chopped finely.

Add 1 CLOVE OF GARLIC and CHOPPED CHILI (to taste, about 1 teaspoon)

and

1-2 TEASPOONS OF DRIED THYME.

Add 500g/ie. 1 pd. MUSHROOMS (preferably large ones) chopped finely

and

stir well .

Cover and simmer until they are getting soft.

Add 2 TABLESPOONS of LEMON JUICE and about 3/4 CUP BREADCRUMBS (pref.

wholemeal).

Cook a bit longer stirring constantly. Spoon into a dish and eat warm

on

bread or as a dip, or leave to cool in the fridge.

 

Source: Rosemary Stanton's `The Good Gut Cookbook`. Fatfree Digest

[Volume 16 Issue 6] Mar. 10, 1995.

 

 

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Per Serving (excluding unknown items): 66 Calories; trace Fat (5.8%

calories from fat); 2g Protein; 16g Carbohydrate; 4g Dietary Fiber;

0mg

Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0

Fruit; 0 Fat.

 

 

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