Directions:
- Wash the mushrooms and cut into halves.
- Puree the mushrooms with the 4 cups of water in a blender or food processor.
- In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
- Strain the mixture, separating the thicker mushroom portion from the liquid.
- Reserve the mushroom portion.
- Simmer the liquid again until it is reduced to about 1/2 cup.
- Set aside the reduction/glaze.
- While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
- Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
- The pate can be refrigerated for up to 7 days.
- Serve with crackers or toast points.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.04 Kcal (804 kJ) | ||
| Calories from fat | 136.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 41.57mg | 14% | |
| Sodium | 270.39mg | 11% | |
| Potassium | 307.07mg | 7% | |
| Total Carbs | 9.8g | 3% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 5.04g | 10% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.68 Kcal (392 kJ) | ||
| Calories from fat | 66.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 23% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 14% | |
| Sodium | 131.9mg | 11% | |
| Potassium | 149.79mg | 7% | |
| Total Carbs | 4.78g | 3% | |
| Sugars | 1.29g | 11% | |
| Dietary Fiber | 0.5g | 4% | |
| Protein | 2.46g | 10% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.4mg | 5% | |
| Calcium | 24.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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