Power Up: Mushrooms

Power Up: Mushrooms

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Magic Mushroom Pâté

– Ingredients-

1 slice whole-grain bread (or substitute gluten-free)
¼ cup 2% milk
14 g packet dried mixed mushrooms
1 cup water, boiled
1 cup walnuts, chopped
1 tbsp olive oil
227 g (one package) fresh cremini mushrooms, left in the sun then chopped
1 medium shallot, chopped
2 cloves garlic, chopped
1 tbsp fresh thyme, chopped 
1 tbsp lemon juice
Salt and pepper to taste

– Directions –
  1. Cut the crusts off the slice of bread. Place in a dish and cover with the milk. Leave the milk to soak into the bread while preparing the other ingredients.
  2. Place the dried mushrooms in a large mug. Boil water and pour over the mushrooms, submerging them. Leave them to rehydrate while preparing the other ingredients.
  3. Toast the walnuts in a small, dry sauté pan for a few minutes — just until they begin to colour and are warm. Place nuts in a bowl.
  4. Chop the cremini mushrooms, shallot, garlic, and thyme. Using the same pan as the nuts (why wash another pan?), sauté them in the olive oil until soft. Stir in the lemon juice, salt and pepper.
  5. While saving the liquid, strain the rehydrated mushrooms. Roughly chop then add to the sauté pan along with half of the water they rehydrated in.
  6. Pour the sautéed mushroom mixture into a blender. Add the toasted walnuts and the bread and milk. Blend until smooth and the consistency of pâté.
  7. Serve with crackers and veggies or in a sandwich. Store in an airtight container in the fridge for up to one week.     
– Nutritional Analysis –

(per serving) 139 calories, 11 g fat, 7% sodium, 2% carbohydrates, 6%  fibre, 5.5 g protein, 2% calcium, 5% iron

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