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Mushroom Pate

Diet.Chef's picture
  Dried porcini mushrooms 1⁄2 Ounce
  Water 1⁄2 Cup (8 tbs)
  Tawny port 1⁄2 Cup (8 tbs)
  Chopped fresh mushrooms 2 Cup (32 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Neufchatel cheese 3 Ounce, softened
  Minced fresh parsley 1⁄3 Cup (5.33 tbs)

Combine first 3 ingredients in a small saucepan.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Remove from heat, and let stand 30 minutes.
Drain, reserving liquid; finely chop porcini mushrooms.
Set aside.
Pour reserved liquid through a cheesecloth-lined sieve or colander.
Return liquid to saucepan.
Bring to a boil; boil 5 to 7 minutes, uncovered, or until mixture reduces to 1/3 cup.
Add fresh mushrooms and onion; reduce heat, and cook 8 to 10 minutes or until liquid evaporates.
Remove from heat; stir in chopped porcini mushrooms.
Let cool completely.
Beat Neufchatel cheese at high speed of an electric mixer until light and fluffy; add parsley, and beat well.
Stir in mushroom mixture.
Transfer mixture to a small crock or bowl; cover and chill at least 1 hour.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 827 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 11 g54.8%

Trans Fat 0 g

Cholesterol 62.9 mg21%

Sodium 305.1 mg12.7%

Total Carbohydrates 99 g32.9%

Dietary Fiber 1.7 g7%

Sugars 5.1 g

Protein 13 g25.8%

Vitamin A 31.2% Vitamin C 27.1%

Calcium 11.8% Iron 7.9%

*Based on a 2000 Calorie diet

Mushroom Pate Recipe