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Mushroom and Bean Pate Recipe

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Mushroom and Bean Pate Recipe

Prep Time: Cook Time:

Ingredients

  • Onions raw | 1.00 large
  • White wine | 1.00 fl oz
  • Egg, whole, raw | 1.00 medium
  • Fresh thyme | 3.00 tsp
  • Salt | 1.00 dash
  • White mushrooms raw | 16.00 oz
  • Garlic, raw | 2.00 minced tbsp
  • Vegetable soup, condensed | 2.00 tbsp
  • Red kidney beans, canned | 1.75 cup
  • Bread crumbs, dry | 1.00 cup
  • Fresh rosemary | 1.00 tbsp
  • Spices, pepper, black | 1.00 dash
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
Nutrition Facts (Per Serving)

Calories per serving: 91.08 mg

Fat per serving: 1.18 g

Saturated fat per serving: 0.29 g

Protein per serving: 4.96 g

Sodium per serving: 189.81 mg

Cholesterol per serving: 13.64 g

Instructions

  1. Pre-heat oven at 350* F and line a non-stick 2 lb loaf tin.
  2. Seed and chop the red pepper, chop the onions, slice the mushrooms, crush the garlic, drain the beans and set aside.
  3. Now in a sauce pan, put in mushrooms, onion, garlic, stock, pepper and wine, cover and cook for 10 minutes with occasional stirring.
  4. Now let the mixture cool, and then in a food processor, process the mushroom mixture and beans, process until smooth.
  5. When done, transfer this into a mixing bowl and add bread crumbs, egg, and herbs.
  6. Season well with salt and pepper.
  7. Spoon the mixture into the lined loaf tin, and level. Bake for 50 to 60 minutes until lightly set.
  8. Now cool completely on a wire rack, and then refrigerate for several hours, turn the tin and slice,
  9. Serve it hot.

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