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    You are in: Home / Recipes / Mushroom and Nut Butter Pate Recipe
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    Mushroom and Nut Butter Pate

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

    bluemoon downunder's Note:

    I have not yet tried this recipe but I just love the sound of it from the ingredients: lentils and nut butter and mushrooms! It sounds both nutritious and delicious! For some extra crunch, I'd be inclined to add some finely chopped nuts. I found this recipe on an English website and I am posting it here for the 2005 Zaar World Tour.

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    Units: US | Metric


    1. 1
      Preheat the oven to 180°C/350°F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
    2. 2
      Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
    3. 3
      Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
    4. 4
      Place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
    5. 5
      Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. Lastly stir the reserved mushrooms into the mixture.
    6. 6
      Turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. Allow to cool before spooning from the dish.

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    Nutritional Facts for Mushroom and Nut Butter Pate

    Serving Size: 1 (125 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 217.4
    Calories from Fat 95
    Total Fat 10.5 g
    Saturated Fat 2.2 g
    Cholesterol 127.5 mg
    Sodium 50.3 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 3.5 g
    Sugars 1.8 g
    Protein 10.1 g

    The following items or measurements are not included:

    vegetable stock


    nut butter

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