banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Camelina Caramelized Mushroom Pâté

    Share

    Camelina’s earthy notes complement mushrooms for simple roasting, sautéing, or in this case, a creamy, light mushroom pâté that’s a delicious hors d’oeuvre.

    Advertisement

    3/4 lb (350 g) sliced assorted mushrooms of your choice (such as crimini, button, portobello, or shiitake)

    2 large shallots, diced
    1/4 cup (60 mL) camelina oil
    1/4 cup (60 mL) red wine 
    1 Tbsp (15 mL) fresh lemon juice
    Dash of hot sauce
    1 Tbsp (15 mL) chopped fresh thyme 
    1/2 cup (125 mL) low-fat cream cheese
    Salt and pepper, to taste

    On stovetop, sauté mushrooms and shallots in camelina oil, until caramelized and juices released are dry, about 15 minutes.

    Toss red wine, lemon juice, hot sauce, and thyme into pan and deglaze for about 5 minutes. Remove from heat and let cool slightly. Set aside a few spoonfuls of mushroom mixture to garnish pâté later.

    Toss remaining mushroom mixture into food processor and process together. Add cream cheese and purée mixture to spreadable consistency. Season with salt and pepper. Transfer pâté to glass bowl and top with cooked, sliced mushrooms previously set aside. Refrigerate and serve cold.

    Serves wonderfully with fresh baguette and pickles.

    Makes approximately 22 oz (650 g) pâté.

    Each 1 oz (28 g) portion contains: 41 calories; 1 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 1 g total carbohydrates (1 g sugars, 0 g fibre); 35 mg sodium

    source: "Cooking with Camelina Oil", from alive#369, July 2013

    Advertisement

    Camelina Caramelized Mushroom Pâté

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.