Mushroom Pate
50g chestnut mushrooms, chopped finely
25g shallots, chopped finely
1 clove garlic, minced
1/2 pint vegetable stock
200g light Philadelphia Cream Cheese or similar
Cook the vegetables in the stock over low heat until the stock is all but evaporated and the mushrooms are well cooked, dark and evil looking.
Mix with the cream cheese and season as required with salt & pepper.
Makes 2 generous servings
Nutrition Data per serving
Calories (kcal) 165.5
Carbohydrate (g) 5.6
Protein (g) 9.1
Fat (g) 11.7
Fibre (g) 0.8
Posts
No comments:
Post a Comment