Mushroom Pate #2
Yield
6 servingsPrep
0 minCook
17 minReady
47 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
pecans
coarsely chopped |
|
| ¼ | cup |
butter
|
|
| ¾ | cup |
onions
finely chopped |
|
| 2 | Cloves |
garlic
minced |
*
|
| 1 | pound |
mushrooms
finely chopped |
|
| 2 | tablespoons |
vermouth
dry |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
sour cream
|
|
| 1 | tablespoon |
parsley leaves
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
pecans
coarsely chopped |
|
| 59 | ml |
butter
|
|
| 177 | ml |
onions
finely chopped |
|
| 2 | Cloves |
garlic
minced |
*
|
| 453.6 | g |
mushrooms
finely chopped |
|
| 3E+1 | ml |
vermouth
dry |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
sour cream
|
|
| 15 | ml |
parsley leaves
fresh, finely chopped |
|
Directions
Toast pecans on baking sheet in 350℉ (180℃) oven for about 5 minutes or until fragrant; set aside.
In large heavy skillet, melt butter over medium heat.
Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes.
Add mushrooms; cook for 6 minutes over medium high heat, stirring often.
Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated.
Remove from heat, stir in cheese and set aside to cool.
Mix in sour cream and parsley.
Taste and adjust seasonings if necessary.
Transfer to serving bowl.
Cover and refrigerate until ready to serve.
Just before serving, sprinkle with pecans.
Makes about 1½ cups.
