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Mushroom Pate
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Mushroom pate is delicious on crunchy crackers like Potter's Crackers from Madison, or on toasted baguetter slices.
makes 1 cup

Ingredients

2 tablespoons butter

6 shallots, finely chopped

1/4 teaspoon rosemary

2 tablespoons fresh parsley, finely chopped

Salt to taste

1/2 teaspoon freshly ground black pepper

1 pound mushrooms, finely diced

1/2 cup Neufchatel cream cheese

1/4 cup whole-wheat bread crumbs

1 tablespoon Dijon mustard

2 eggs, lightly beaten

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Mushroom Pate
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Preheat oven to 325°.
  2. Melt butter in a heavy saucepan over medium high heat. Add shallots and saute 2 minutes. Add rosemary, parsely, salt and pepper. Saute for another 2 minutes. Add mushrooms, cream cheese, bread crumbs and mustard. Mix well and remove from heat.
  3. Add eggs to mushroom mixture and stir ingredients until well incorporated. Butter a standard size loaf pan and fill with the mushroom mixture, spreading evenly. Bake for 1 1/2 - 2 hours or until toothpick inserted in the middle comes out clean. Allow to cool before unmolding.

Per serving: 48 calories, 3g fat, 3g carbohydrates, 2g protein, 64mg sodium

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