Mushroom pate
Author: Dereck (Caregiver)
INGREDIENTS:**
g Mushroom, dried
g mushrooms, portobello (HCP added*)
g Butter, salted
g Garlic Puree (GIA) (HCP added*)
g Nutmeg, ground
g Cheese, cream, Philadelphia
g KetoCal 3:1 Powder
g Onions, raw
Directions:
1. In a jug, soak the dried mushrooms in boiling water for 20 minutes.
2. Chop the onion and mushrooms as fine as you can or use a food processor.
3. In a frying pan, add the butter over med/low heat then add the mushroom mixture.
4. Fry for 10 minutes adding the garlic puree after 5 minutes.
5. Season with salt, pepper, nutmeg, then add the Ketocal powder and stir though the mixture, remove from the heat and allow to cool .
6. In a food processor, add the cooled mushroom mix and the cream cheese and blitz until smooth (or you can have this pate with some texture if you prefer).
7. Place mixture in a bowl and cover with cling film then chill in the fridge for at least 4 hours.
8. This pate will keep in the fridge for up to 8 days until needed.
Nutrition Information (for entire recipe):
Carbohydrate:
6.42
Calories: 532
Fat:
50.78
Protein:
10.5
Ratio:
3:1
Tags:
KetoCal 3:1 Powder3:1 ratioSavoryMain MealSnack
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
