Save for later

Mushroom pâté

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
This low-fat easy pate is the perfect vegetarian starter.
Serves
4
Prep
10 minutes
Cook
10 minutes
Each 81g serving contains (excludes serving suggestion)
KCal
53
Carbs
1.3g
Fibre
1.7g
Protein
3.2g
Fat
4.1g
Saturates
1.10g
Sugars
1.1g
Salt
0.40g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 tbsp olive oil
50g shallots, finely chopped
125g shiitake mushrooms, thinly sliced
75g chestnut mushrooms, thinly sliced
clove garlic, crushed
good pinch white pepper
1 tsp reduced-salt soy sauce
1 tbsp fresh parsley, finely chopped
50g low-fat cream cheese
Method
  1. Add the oil to a pan over a medium heat, then add the shallots, stirring regularly for 5 mintues until browned.
  2. Add all the mushrooms and turn up the heat a little. Cook for 3-4 minutes until the mushrooms are soft and any liquid from them has evaporated.
  3. Add the garlic and pepper, cook for another minute, then add the soy sauce and parsley, mix, then remove from the heat and allow to cool.
  4. Put the mushrooms on a chopping board and chop finely, then add to a bowl with the cream cheese, mix and refrigerate. Serve with toast.
Chefs tips
  • This pâté also makes 15–20 great canapés. For wheat-free canapés, try using baked baby potatoes – cut cooked potatoes in half, scoop out a little of the potato flesh, then fill the centre with pâté.
  • For a gluten-free pâté, use reduced-salt, gluten- free tamari in place of the soy sauce in this recipe.
  • Freezing instructions: Defrost in the fridge to serve.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk