Mushroom Nut Pateappetizer, low-cal 1 lb fresh mushrooms,sliced 1 each clove garlic,minced 1 tablespoon canola oil 1 tablespoon chopped parsley 1 each small onion,sliced 1/3 cup toasted slivered almonds 1/4 teaspoon thyme leaves 1 dash tabasco Steam the mushrooms, onions and garlic in 3 tablespoons of water. Remove from heat, drain and reserve the liquid. Toast the almonds by stir frying in nonstick fry pan for a few moments. Coarsley chop almonds in blender or processor; remove 1 tablespoon and set aside. Continue chopping remaining nuts, slowly adding oil until mixture is well blended. Add reserved mushroom liquid if mixture looks too dry. Add thyme, tabasco and mushroom mixture and blend thoroughly. Remove from blender. Stir in reserved nuts. Mold into loaf and sprinkle with chopped parsley or spoon into attractive small serving dish. Serve with low-fat crackers. 1 Tablespoon serving: calories 31,protein 1.3 gm,carb. 2.0 gm,total fat 2.3 gm, CSI Units 0.2,sodium 5 mg,potassium 144 mg,calcium 9 mg,iron 0.4 mg The New American Diet by Connor & Connor |
