Pecan Mushroom Paté Food
MACKEREL AND MUSHROOM PATé
Make and share this Mackerel and Mushroom Paté recipe from Food.com.
Provided by Az B8990
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the skin and bones from the mackerel.
- Place the mackerel, butter and creme fraiche into a food processor, process until smooth.
- Add the lemon zest and juice, parsley, Worcestershire sauce and salt and pepper to taste. Mix well. Stir in the mushrooms and place mixture into a serving dish. Chill well.
- Alternatively serve in ramekins and top with melted butter. Garnish with lemon and parsley.
Nutrition Facts : Calories 110.7, Fat 10.8, SaturatedFat 6.7, Cholesterol 33.9, Sodium 45.9, Carbohydrate 4.7, Fiber 1.7, Sugar 0.7, Protein 1.9
MUSHROOM PATTIES
This recipe was one of the first veggie patties I tasted, and is a simple, quick favorite. You can use walnuts in place of the pecans if you prefer.
Provided by KRYM
Categories Main Dish Recipes Burger Recipes Veggie
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
- Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
- In a small bowl mix mushroom soup and milk together.
- Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 391 calories, Carbohydrate 25.2 g, Cholesterol 92.6 mg, Fat 26.5 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 6.8 g, Sodium 1003.3 mg, Sugar 4.7 g
PECAN MUSHROOM PATé
Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.
Provided by BonnieZ
Categories Spreads
Time 12m
Yield 1 1/3 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet melt butter over medium heat and add mushrooms and shallot.
- Saute until shallot is tender and mushrooms give up their liquid.
- Stir in salt & pepper.
- Reserve 1 Tablespoon of the pecans.
- In blender or food processor blend remaining pecans until a paste is formed.
- Add the mushroom mixture, cream and madeira, blending until smooth.
- Spoon into a serving dish and sprinkle with reserved pecans.
- Cover and refrigerate at least 2 hours.
- Serve with crackers, melba rounds or party rye.
Nutrition Facts : Calories 81.7, Fat 8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 105.4, Carbohydrate 2.1, Fiber 1.1, Sugar 0.7, Protein 1.5
CREAMY VEGAN MUSHROOM PâTé
Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!
Provided by Anna Glover
Categories Canapes
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
- Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
- To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
- To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.
Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
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