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Mushroom Pate #2

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Submitted by olliewadewells

YIELD

6 servings

PREP

0 min

COOK

17 min

READY

47 min

Ingredients

79
CUP ML PECANS
coarsely chopped
¼ 59
CUP ML BUTTER
¾ 177
CUP ML ONIONS
finely chopped
2 2
CLOVES CLOVES GARLIC
minced *
1 453.6
POUND G MUSHROOMS
finely chopped
2 3E+1
TABLESPOONS ML VERMOUTH
dry *
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
2 3E+1
TABLESPOONS ML SOUR CREAM
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 149 82% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 87mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 6%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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