Tuesday, December 22, 2020

Mushroom Pate






  • Original recipe that inspired this one had nutritional yeast which I did not have.  I made up for its absence with adding garlic powder and liquid smoke.  I increased the nutritional value of the tapenade by adding spinach. I always feel good to add this super food in everything.  Christmas is coming and if you are thinking of adding a tapenade to your board here is an easy one.  Serve with on melba toast or crostini.



Mushroom Pate

Ingredients:

  • 8 oz any type mushroom, sliced
  • 1/4 tsp dry sage or 1 fresh sage leaf
  • pinch of pepper
  • 1 tbsp rice cooking wine (salt added so do not need to add salt) or sherry wine
  • 1/8 tsp liquid smoke
  • 1/2 tsp garlic powder
  • 1/4 cup walnuts
  • 1/2 loosely packed cup spinach (optional)


Instructions:

  • Air fry the mushroom for 15 minute at 400 degrees Fahrenheit.
  • Place the air fried mushroom and the rest of the ingredients in a small blender and blend till well mixed and grainy in texture which I prefer to pasty. It is your choice.

No comments:

Post a Comment