Mushroom and Almond Pâté


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Mushroom and Almond Pâté
(makes 24 servings)

Ingredients:

Nutrition Facts for Mushroom and Almond Pâté (text version below directions)

4 tablespoons butter

1 onion, chopped

3 cloves garlic, minced

1-1/2 cups button mushrooms, quartered

1 cup slivered almonds

2 tablespoons plain lowfat yogurt

2 tablespoons fresh thyme, chopped

2 tablespoons cilantro, chopped

Salt and pepper, to taste (optional). Nutrition facts calculated without salt.

Directions:

Heat butter in a large skillet over medium-high heat. Cook onion and garlic for 2-3 minutes or until they begin to soften. Add mushrooms and cook for 5 minutes or until softened and most liquid has evaporated. Remove from heat and set aside to cool for 10-15 minutes.

Add almonds to a food processor and pulse to coarsely chop. Pour in the mushroom mixture then blend until smooth.

While motor is still running, add the yogurt, thyme and cilantro then add salt and pepper, to taste. You may need to stop occasionally to scrape the sides of the food processor with a rubber spatula to ensure the entire mixture is incorporated.

Spoon the pâté into a serving bowl, cover with plastic wrap and refrigerate for 2-3 hours before serving as a spread with your favorite crackers or bread.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/24 of recipe (19 g) Servings Per Recipe: 24
	Amount per serving
Calories	57
Calories from fat	48
Total Fat	5 g
Saturated Fat	2 g
Trans Fat	0 g
Cholesterol	5 mg
Sodium	16 mg
Total Carbohydrates	2 g
Dietary Fiber	1 g
Sugars	0 g
Protein	1 g
Vitamin A	0%
Vitamin C	0%
Calcium	2%
Iron	2%