MUSHROOM PATE
Source of Recipe
The New Family Cookbook for People with Diabetes
Recipe Introduction
To reduce sodium.....cut back or leave out salt.
MUSHROOM PATE
Exchanges
Makes: 1 Cup (8 Servings)
- 1 tablespoon unsalted margarine
- 8 ounces fresh mushrooms, cleaned and finely chopped
- 1/2 cup finely chopped onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons light mayonnaise
In a medium skillet over medium heat, melt the margarine. Add the mushrooms and onion, cook until lightly browned.
Stir in the Worcestershire sauce, lemon juice, salt, and pepper. Cook until the liquid has evaporated, about 15 minutes, stirring often.
Cool. Stir in the mayonnaise. Pack the warm pate in a bowl or mold sprayed with non-stick pan spray. Cover tightly and chill at least 2 hours. Invert and tap the bottom to unmold.
Nutritional Information Per Serving: (2 tablespoons): Calories: 35, Fat: 3 g, Cholesterol: 2 g, Sodium: 107 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g ++++ Exchanges: 1/2 Fat
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