Happy New Year! After a long relaxing Christmas break I’m back with my first post in almost a month – and of course I wanted to start the year sharing by an extra nutritious recipe.
It’s always a huge bonus when an ingredient you love to feast on is also packed with health benefits. Mushrooms for me are one of those foods. I’ve always enjoyed the taste of mushrooms but it was only in writing up a fairly recent post for mushroom meatballs that I came to appreciate their unique health benefits. Since then I’ve been making a conscious effort to get more mushrooms into my diet – hence this mushroom pâté.
As well as high doses of B vitamins, potassium and Vitamin E mushrooms also contain selenium. In the fruit and vegetable world the mineral selenium can only be found in mushrooms and spinach – it’s an anti-oxidant that means mushrooms have anti-aging properties. The nutritional benefits don’t end there – mushrooms are said to be the only vegan source of vitamin D, a vitamin associated more commonly with the sun that’s protective against health conditions including cancer.
Mushroom Pâté (vegetarian)
Perhaps your health goals for 2017 include eating less meat, boosting your vitamin D intake or preparing more meals from scratch. If so then this mushroom pâté could be a winner for you. It’s delicious, nutritious, and best of all takes only a few minutes to whip up with a few simple ingredients. The added bonus is that it keeps in the fridge for up to 5 days.
- 200g quark (or cottage cheese)
- 250g fresh mushrooms, finely sliced
- 1 tbsp dried porcini mushrooms, chopped
- 1 clove garlic, sliced
- 1 tsp dried thyme
- 50g butter
- Soak the porcini mushrooms in 2 tbsp boiling water and put to one side.
- Melt the butter in a saucepan, then add the fresh mushrooms, thyme & garlic.
- Cook the mushrooms on a medium heat for 10 minutes or until they are soft.
- Add the porcini mushrooms and their soaking juices and turn off the heat.
- Stir through the quark (or cottage cheese) and allow to cool for a few minutes.
- Blend the mixture with a hand blender into a smooth consistency.
- Transfer to single serving bowls and transfer to the fridge for an hour or so to set.
This pâté is going to be a regular on my 2017 weeknight rotation. If you’re a mushroom fan then I’d encourage you to give it a go!
You may also like:
- Artichoke & spinach dip
- Blue cheese & pumpkin dip (GF)
- Ricotta – salted & whipped into a citrus dip
- Spinach & feta cheese dip
- Sweet potato hummus (GF)