Had one slice of potato bread with Mushroom Pate for breakfast, along with
some coffee.
Mushroom Pate
550g mushrooms, chopped fine
50g shallots, chopped fine
3 cloves garlic, chopped fine
250ml vegetable stock
zest of 1 lemon
juice of 1 lemon
handful fresh parsley, finely chopped
1 teaspoon pepper
300g tub light Philadelphia Cream Cheese
Cook the mushrooms, shallots and garlic in the vegetable stock over a low heat. Keep the pan covered at first, then when the mushrooms has released their water, remove the cover and leave it to cook until the water and stock have pretty much evaporated & the vegetables are soft and well cooked. The mixture should be dry.
Add the lemon juice, lemon zest, parsley, pepper and combine. Finally, stir in the cream cream and beat well to evenly distribute the mushroom mixture into the cream cheese.
Makes 8 servings
Nutrition Data per serving
Calories (kcal) 83.1
Carbohydrate (g) 3.5
Protein (g) 5.6
Fat (g) 5.2
Fibre (g) 0.8
some coffee.
Mushroom Pate
550g mushrooms, chopped fine
50g shallots, chopped fine
3 cloves garlic, chopped fine
250ml vegetable stock
zest of 1 lemon
juice of 1 lemon
handful fresh parsley, finely chopped
1 teaspoon pepper
300g tub light Philadelphia Cream Cheese
Cook the mushrooms, shallots and garlic in the vegetable stock over a low heat. Keep the pan covered at first, then when the mushrooms has released their water, remove the cover and leave it to cook until the water and stock have pretty much evaporated & the vegetables are soft and well cooked. The mixture should be dry.
Add the lemon juice, lemon zest, parsley, pepper and combine. Finally, stir in the cream cream and beat well to evenly distribute the mushroom mixture into the cream cheese.
Makes 8 servings
Nutrition Data per serving
Calories (kcal) 83.1
Carbohydrate (g) 3.5
Protein (g) 5.6
Fat (g) 5.2
Fibre (g) 0.8
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