Food recipes
Mushroom Pate
Mushroom Pate Ingredients: butter, without salt mushrooms, white, raw shallots, raw spices, garlic powder onions, spring or scallions (includes tops and bulb), raw soup, chicken broth or bouillon, dry nuts, walnuts, e...
Mushroom Pate
Ingredients:
butter, without salt
mushrooms, white, raw
shallots, raw
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
nuts, walnuts, english
lemon juice, raw
cheese, parmesan, hard
salt, table
spices, pepper, black
Directions:
Melt 2 tbsp butter in medium sized skillet over medium heat.
Add mushrooms, shallots, garlic and scallions and cook for 2 to 3 minutes, stirring occasionally.
Add chicken broth to skillet and cook over medium heat until the liquid has been absorbed, about 4 to 5 minutes.
(It will bubble slightly) Add the walnuts and lemon juice and stir to combine.
Take the mixture off the stove and let cool about 20 minutes.
Combine cream cheese and remaining butter in a mixing bowl.
Add the mushrooms mixture and combine.
Stir in salt and pepper and mix well.
Fill a 1-cup crockery bowl, or whatever pretty dish you have with the mushroom mixture, and smooth the surface.
Cover with plastic wrap and refrigerate at least 2 hours so the flavors can meld.
Serve with crackers or crusty breads.
Ingredients:
butter, without salt
mushrooms, white, raw
shallots, raw
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
nuts, walnuts, english
lemon juice, raw
cheese, parmesan, hard
salt, table
spices, pepper, black
Directions:
Melt 2 tbsp butter in medium sized skillet over medium heat.
Add mushrooms, shallots, garlic and scallions and cook for 2 to 3 minutes, stirring occasionally.
Add chicken broth to skillet and cook over medium heat until the liquid has been absorbed, about 4 to 5 minutes.
(It will bubble slightly) Add the walnuts and lemon juice and stir to combine.
Take the mixture off the stove and let cool about 20 minutes.
Combine cream cheese and remaining butter in a mixing bowl.
Add the mushrooms mixture and combine.
Stir in salt and pepper and mix well.
Fill a 1-cup crockery bowl, or whatever pretty dish you have with the mushroom mixture, and smooth the surface.
Cover with plastic wrap and refrigerate at least 2 hours so the flavors can meld.
Serve with crackers or crusty breads.