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Shiitake Mushroom Pate

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Ingredients
  Cream cheese 8 Ounce, softened
  Sour cream 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Eggs 3
  Soft bread crumbs 1 Cup (16 tbs)
  Shiitake mushrooms 2 Pound, cleaned, trimmed, and halved
  Onion 1⁄2 Large, coarsely chopped
  Minced garlic 1 Tablespoon
  Dried basil 2 Tablespoon
  Dried thyme 1 Tablespoon
  Dried oregano 1 1⁄2 Teaspoon
  Dried rosemary 1 1⁄2 Teaspoon
  Salt To Taste
Directions

COMBINE THE CREAM CHEESE, sour cream, Parmesan cheese, and eggs in a food processor and process until smooth.
Put the bread crumbs in a large bowl and pour the cream cheese mixture over them.
Process the mushrooms, onion, and garlic in the food processor, pulsing until they are evenly chopped; you may need to work in batches.
Do not overprocess; the mushroom mixture should still be somewhat chunky.
Add it to the cream cheese mixture, followed by the basil, thyme, oregano, and rosemary.
Stir to mix well, adding a pinch of salt.
GENEROUSLY GREASE a 9-inch springform pan.
Line the bottom with a round of parchment paper and grease the paper.
Press the mushroom mixture evenly into the prepared pan, pressing it down evenly.
Top with a greased round of parchment paper, then cover the pan with foil.
Bake until a knife blade inserted in the center for a few seconds comes out hot, about 1 hour.
Serve either warm or chilled, cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Everyday
Cook Time: 
60 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 1161

% Daily Value*

Total Fat 132 g203.2%

Saturated Fat 69.1 g345.6%

Trans Fat 0 g

Cholesterol 971.1 mg323.7%

Sodium 2269.3 mg94.6%

Total Carbohydrates 226 g75.3%

Dietary Fiber 47.2 g188.8%

Sugars 55.3 g

Protein 74 g147.7%

Vitamin A 170.8% Vitamin C 90.3%

Calcium 206.4% Iron 261%

*Based on a 2000 Calorie diet

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Shiitake Mushroom Pate Recipe