Low Fat Mushroom And Red Wine Pate Recipes

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LOW FAT MUSHROOM AND RED WINE PATE



Low Fat Mushroom and Red Wine Pate image

This is a really easy to make, chunky, coarse vegetarian pate and is delicious. I like to eat it on toast or in sandwhiches and it keeps well so I make big batches at a time that I can use all week for lunches. I have also served it to guests on crusty bread several times and it has always been complimented. -The most important thing when making this is to chop the mushrooms as finely as possible. -For variations in flavour, try experimenting with different types of mushrooms. -I personally like the chunky, coarse texture of this pate, but if you prefer a more traditional, smooth, spread-like pate just blend it at the very end.

Provided by choppo

Categories     Spreads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons oil
150 ml red wine
1 finely chopped onion
1 teaspoon dried herbs
1 crushed garlic clove
black pepper
350 g finely chopped button mushrooms
1 tablespoon chopped fresh parsley
2 tablespoons low-fat cream cheese
2 -5 tablespoons balsamic vinegar (add more or less according to personal taste)

Steps:

  • Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
  • Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
  • Add the wine, dried and fresh herbs and bring to the boil.
  • Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
  • Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
  • When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
  • Chill until needed.

Nutrition Facts : Calories 96, Fat 4.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 34.3, Carbohydrate 6.3, Fiber 1, Sugar 2.4, Protein 3

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