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Mushroom Pate

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  Fresh mushrooms 1⁄2 Pound (Such As Common / Shiitake / A Combination)
  Minced onion 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Dry sherry/Regular strength chicken broth 1 Tablespoon
  Cream cheese 3 Ounce, cut in to chunks (1 Small Package)
  Minced parsley 1⁄4 Cup (4 tbs)
  Raw vegetables 1 Cup (16 tbs)
  Crackers/Small toast rounds 2 Dozen

Rinse mushrooms, drain, and coarsely chop.
In a 10- to 12-inch frying pan over medium heat, cook mushrooms and onion in butter, stirring often, until mushrooms are browned, about 15 minutes.
Mix in sherry.
In a bowl, beat cream cheese and pars ley until thoroughly mixed.
Stir in mushroom mixture.
Spoon the pate into a small crock or bowl and serve; or cover and refrigerate up to 3 days, then bring to room temperature before serving.
Offer mushroom pate to spread on vegetables and crackers.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1458 Calories from Fat 710

% Daily Value*

Total Fat 82 g125.7%

Saturated Fat 48.5 g242.6%

Trans Fat 0 g

Cholesterol 215.5 mg71.8%

Sodium 903.4 mg37.6%

Total Carbohydrates 147 g48.9%

Dietary Fiber 7.5 g30.1%

Sugars 16.2 g

Protein 23 g46.9%

Vitamin A 134.7% Vitamin C 53.1%

Calcium 17.2% Iron 29.2%

*Based on a 2000 Calorie diet

Mushroom Pate Recipe