Mushroom Pate
165g mushrooms
one echalion shallot (about 55g)
2-3 cloves garlic
10g butter
1 pint vegetable stock
handful fresh parsley
150g reduced fat soft cheese
Saute shallots, garlic and mushrooms in the butter until starting to soften. Cover with the stock and simmer over low heat until the vegetables are well cooked and the stock has all but evaporated.
Allow to cool then chop fine. Combine well with to soft cheese and the parsley.
Makes 3 servings
Nutrition Data per serving
Calories (kcal) 85.4
Carbohydrate (g) 3.7
Protein (g) 7.6
Fat (g) 4.6
Fibre (g) 1.2
Had one serving on a slice of Schneider Brot Three Grain Organic rye.
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