Hot mushroom pate/dip

1 servings

Ingredients

Quantity Ingredient
1 medium Onion, chopped fine
1 Clove of garlic
1 each Chillie, chopped, to taste
1 To 2 t thyme
1 pounds Mushrooms (large) chopped
Fine
2 tablespoons Lemon Juice
¾ cup Breadcrumbs

Directions

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 ¾ 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@... (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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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