Mushroom Pate #1
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| ½ | cup |
mushrooms
fresh, any type |
*
|
| ½ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
sherry
dry or vermouth |
|
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
parsley leaves
minced fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 118 | ml |
mushrooms
fresh, any type |
*
|
| 118 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
sherry
dry or vermouth |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 59 | ml |
parsley leaves
minced fresh |
|
Directions
In a fry pan, melt butter over medium heat, add mushrooms and onions.
Cook until mushrooms are browned (10-15 min.), stirring often. Mix in sherry.
Remove from heat, set aside.
In a bowl, beat cream cheese and parsley until blended, and then add mushroom mixture.
Blend. (If you want the pieces of mushroom, just stir, or try it in the Cuisinart, so it's the same consistency as pate.) Refrigerate, and serve with breads or crackers.
