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| Recipe: Mushroom Pate |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1/4 Lbs. unsalted butter
- 3/4 Lbs. mushrooms\cooked, chopped
- 1 onion\cooked, chopped
- 1/4 cup sherry
- 2 sprig parsley
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|
| Cooking Directions: |
Melt half the butter in a heavy nonstick skillet over medium
heat. Saute mushrooms and onion 4-5 minutes or until softened. Stir
in sherry and simmer, stirring until liquid has
evaporated. Season with salt and pepper to taste and cool to room temperature.
Transfer to a food processor or blender. Add remaining butter and puree until
smooth. Transfer to a serving bowl and garnish with parsley. |
| |
| Per Serving:
calories 256, fat 24.0g, calories from fat 84%, protein 2.9g, cholesterol 62.1mg, dietary fiber 2.6g
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| Nutrients |
Exchanges |
| Calories |
256 |
Milk Exchanges |
0.0 |
| Protein |
2.9g |
Vegetable Exchanges |
1.7 |
| Carbohydrates |
9.1g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
2.6g |
Bread Exchanges |
0.0 |
| Sugar |
2.8g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
24.0g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
15.0g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
7.7g |
Fat Exchanges |
4.8 |
| Poly-unsaturated Fat |
1.3g |
| % Calories from Fat |
84% |
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|
| Cholesterol |
62.1mg |
| Sodium |
7.6mg |
| Vitamins |
Minerals |
| Vitamin A |
216.4IU |
Calcium |
22.5mg |
| Thiamin (B1) |
1.0mg |
Copper |
0.8mg |
| Riboflavin (B2) |
0.5mg |
Iron |
1.9mg |
| Niacin (B3) |
4.5mg |
Magnesium |
17.7mg |
| Vitamin B6 |
1.1mg |
Manganese |
0.3mg |
| Vitamin B12 |
0.1mcg |
Phosphorus |
103.7mg |
| Vitamin C |
6.4mg |
Potassium |
420.1mg |
| Vitamin E |
0.9IU |
Selenium |
11.5mcg |
| Folate |
24.5mcg |
Sodium |
7.6mg |
| Pantothenic Acid |
2.1mg |
Zinc |
1.1mg |
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