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Featured Recipe

Creamy Mushroom and Cheese Pâté

Preparation Time: 7 mins.   Cooking Time: 12 mins.
Creamy Mushroom and Cheese Pâté

This recipe is Gout Approved!

The ultimate flavour of mushrooms combines with cream cheese for an easy party spread – for variety use half goat cheese. For convenience make the mushroom mixture or spread a day ahead and if any left spread over freeze for a later party.

Ingredients

1½ tbsp

butter

22 mL

1/2

medium onion, finely chopped

1/2

8 oz

fresh Mushrooms, finely chopped

250 g

1

large clove garlic, minced

1

2 tsp

lite soya or tamari sauce 

10 mL

1/4 tsp

ground black pepper

1 mL

1/4 tsp

dried thyme

1 mL

1

(250 g) pkg light cream cheese, softened

1

Method

In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms sauté 3-4 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme if using. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool to room temperature. In a medium bowl mix with cream cheese until well blended. Spread on thin slices of fresh or toasted baguette or refrigerate covered. Bring to room temperature before serving.

Makes 2 cups (500 mL).

Tip: Finely chop vegetables in food processor to save time.
Use any mixture of mushrooms and it is also a good way to use up stems from mushroom caps other than Shiitake stems.

Variation: Substitute 4 oz (125 g) chevre (soft goat cheese) for 4 oz (125 g) cream cheese.

Nutritional Information:
Per Serving
Calories: 25
Sodium: 38 mg
Protein: 1.0 g
Fat: 1.9 g
Carbohydrates: 1.1 g
Dietary Fibre: 0.1 g