Lemlin's Thanksgiving: mushroom pate

[Guest guest]

* Exported from MasterCook *

 

Portobello Mushroom Pate

 

Recipe By :Jeanne Lemlin

Serving Size : 0 Preparation Time :0:00

Categories : 2002-11-13 {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Portobello mushroom caps (4 to 5 inch diameter)

1 tablespoon unsalted butter

4 garlic cloves -- minced

1 teaspoon fresh thyme -- (1/4 teaspoon dried)

Salt -- to taste

Freshly ground pepper -- to taste

Sour cream -- optional garnish

Italian flat-leaf parsley leaves -- optional garnish

 

1. Remove and discard the stems of the mushrooms. Wipe the mushroom caps clean

with a damp paper towel. Use a spoon to scrape off some of the bottom gills of

the mushrooms; this will reduce moisture in the spread. Cut the mushroom caps

into quarters and place in a food processor. Pulse a few times until the

mushrooms are evenly ground and resemble coarse bread crumbs. Do not overprocess

them. It is better to process them in 2 batches if the bowl of the processor

seems too crowded.

 

2. Heat the butter in a medium skillet over medium heat. Add the garlic and cook

1 minute. Do not let it get brown. Stir in the mushrooms and thyme, and saute

about 5 minutes, or until the juices have evaporated and the mushrooms are

cooked through. Season with salt and pepper.

 

3. Scrape the mixture into a bowl and let cool to room temperature. Serve on

toast points or crostini with a garnish of sour cream and parsley, if desired.

 

TIP: This treatment also works with common button mushrooms, but the flavor is

less earthy. You can include the stems with common mushrooms, but they are

inedible on Portobellos.

 

Source:

" Vegetarian Classics by Jeanne Lemlin (Harper Collins 2001) "

Yield:

" 1 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 245 Calories; 14g Fat (44.2% calories

from fat); 11g Protein; 27g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol;

24mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : Vegetarians have long used mushrooms to make a pate. This luxurious

garlic-infused spread has a pebbly texture and resembles black caviar. Serve it

on chewy toast points or crisp Basic Crostini with a dab of sour cream and a

leaf of parsley for contrast.

 

Nutr. Assoc. : 905944 0 0 0 0 0 0 1036