Mushroom Pate

Ingredients

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• White Button Mushrooms White Button Mushrooms 250g 2 & 1/3 cups
• Red Onion Red Onion 1 1
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Garlic Garlic 1 clove 1 clove
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Balsamic Vinegar Balsamic Vinegar 1 tbsp 1 tbsp
• Roasted Cashew Nuts Roasted Cashew Nuts 50g 1/3 cup
• Fresh Parsley Fresh Parsley handful handful
• Lemon Juice Lemon Juice 1 tbsp 1 tbsp
• Ground Black Pepper Ground Black Pepper pinch pinch
• Baguette Baguette 1 small 1 small

Instructions

1. 1.Heat the oil in a large, non-stick frying pan, add the minced garlic, fry for 2-3 minutes until the garlic turns a slightly golden colour.
2. 2.Add chopped red onion and stir fry for 2-3 minutes.
3. 3.Drop in the finely chopped mushrooms, salt, vinegar, black pepper and 1/2 the chopped parsley and turn the heat to medium.
4. 4.Cook for another 7-8 mins minutes, stirring frequently until all the sweat from the vegetables has evaporated, put aside and allow to cool for 5-10 mins.
5. 5.Place the cashews in a small food processor and blend for 1-2 minutes.
6. 6.Add the cooked mushrooms, lemon juice and the rest of the parsley and blend for another 1-2 minutes.
7. 7.Transfer to a serving bowl, cover with a lid or cling film and refrigerate for 1-2 hours to allow the avour to develop.
8. 8.Serve with a toasted baguette.

Nutritional Information

• Calories:
  277
• Fat:
  19g
• Sodium:
  9969mg
• Carbs:
  22g
• Sugar:
  8g
• Protein:
  10g