MUSHROOM PATE

MUSHROOM PATE

Sin Free - Both SW plans (Serves 4 ish)


1 medium onion, finely chopped
Fry Light for spraying
1 garlic clove, crushed
227g/8oz mushrooms, finely chopped
113g/4oz very low fat natural cottage cheese
salt and freshly ground black pepper


1. Fry the onions in Fry Light or dry fry them, add the garlic and cook until soft and just beginning to brown.
2. Increase the heat, add the mushrooms and cook for 6-7 minutes, Remove the pan from the heat and leave to cool a little.
3. Put the cottage cheese, the mushroom mixture and seasoning into a blender or food processor and blend until smooth. Chill in the refrigerator before serving.

MUSHROOM PATE

NO COUNT

250g mushrooms
1 clove garlic, crushed
200g Extra Light Philly type Cheese
Fresh Parsley
Frylight

Finely chop the mushrooms and fry in Frylight with the crushed garlic for 5 minutes until mushrooms are soft and all the moisture has been cooked off.
Leave to cool.
Put into bowl and mix in the cheese and a handful of freshly chopped parsley.
Mix gently until the pate is smooth and creamy.

Mushroom Pate

Serves 4

2.5 points/serving

Core recipe

200g mushrooms, wiped

100g low fat soft cheese eg Philadelphia extra light

3 spring onions, chopped

small bunch of fresh parsley, chopped

juice of 1 small lemon

seasoning

to serve:

8 medium slices toast

2 medium tomatoes, sliced

Place all ingredients except toast and tomatoes in a food processor and blend until smooth.

Spoon into 4 ramekin dishes and serve immediately with toast and tomatoes.  Best eaten immediately as discolours when left.