Mushroom pâté
Try this Mushroom pâté recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1 garlic clove grated
- 1 sprig fresh rosemary finely chopped
- 3 ounces butter unsalted
- 1 pound mushrooms roughly chopped (i used cremini)
- 2 shallots, finely chopped
- pinch of freshly ground black pepper
- 8 ounces ricotta
- Carbohydrate 2.96508718480618 g
- Cholesterol 63.29031032075 mg
- Fat 21.7407467453028 g
- Fiber 0.0251480786074874 g
- Protein 6.64485017274895 g
- Saturated Fat 13.7203795857262 g
- Serving Size 1 1 -6 (192g)
- Sodium 193.389917165656 mg
- Sugar 2.9399391061987 g
- Trans Fat 1.44080811100484 g
- Calories 231 calories
In a sauté pan over medium heat, melt the butter.Add the mushrooms and shallots and sauté, until they begin to soften, 3-4 minutes.Add the salt and pepper.Add the garlic and rosemary, stir and cook for 2 minutes.Strain the mushroom mixture through a sieve to a bowl and allow to cool.add to a food processor.Add the ricotta and blend until smooth, taste for seasoning.Transfer to ramekins or container with a lid and refrigerate for 30 minutes until set.
