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Title: Hot Mushroom Pate/dip
Categories: Dip
Yield: 1 Servings
| 1 | md | Onion, chopped fine |
| 1 | Clove of garlic | |
| 1 | Chillie, chopped, to taste | |
| 1 | To 2 t thyme | |
| 1 | lb | Mushrooms (large) chopped |
| Fine | ||
| 2 | tb | Lemon Juice |
| 3/4 | c | Breadcrumbs |
In a large saucepan gently cook 1 MEDIUM ONION, chopped finely. Add 1 CLOVE OF GARLIC and CHOPPED CHILLIE (to taste, about 1 teaspoon)and 1-2 TEASPOONS OF DRIED THYME. Add 500g/ie. 1 pd. MUSHROOMS (preferably large ones) chopped finely and stir well . Cover and simmer until they are getting soft. Add 2 TABLESPOONS of LEMON JUICE and about 3/4 CUP BREADCRUMBS (pref. wholemeal).Cook a bit longer stirring constanly. Spoon into a dish and eat warm on bread or as a dip, or leave to cool in the fridge. It's great! Maree.
Source: from Rosemary Stanton's excellent `The Good Gut Cookbook`. Posted by pronin@posgate.apana.org.au (M. Pronin) to the Fatfree Digest [Volume 16 Issue 6] Mar. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.
1.80á
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