TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
LOW FAT MUSHROOM AND RED WINE PATE
This is a really easy to make, chunky, coarse vegetarian pate and is delicious. I like to eat it on toast or in sandwhiches and it keeps well so I make big batches at a time that I can use all week for lunches. I have also served it to guests on crusty bread several times and it has always been complimented. -The most important thing when making this is to chop the mushrooms as finely as possible. -For variations in flavour, try experimenting with different types of mushrooms. -I personally like the chunky, coarse texture of this pate, but if you prefer a more traditional, smooth, spread-like pate just blend it at the very end.
Provided by choppo
Categories Spreads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
- Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
- Add the wine, dried and fresh herbs and bring to the boil.
- Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
- Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
- When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
- Chill until needed.
Nutrition Facts : Calories 96, Fat 4.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 34.3, Carbohydrate 6.3, Fiber 1, Sugar 2.4, Protein 3
WILD MUSHROOM PATE
From Martha Stewart. Very impressive but not very difficult! This should be chilled for at least eight hours and can be made up to one day ahead.
Provided by FLKeysJen
Categories Spreads
Time 8h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool.
- In a large heavy skillet over medium heat, melt 4 tablespoons butter, and cook the chopped mushrooms and scallions, stirring occasionally, until liquid has been released and then skillet becomes almost dry, about 20 minutes. Stir in thyme, salt, and pepper; cook 2 more minutes. Add sherry, and cook until skillet is almost dry, 4 minutes. Stir in lemon juice. Remove from heat, and let cool.
- In a large bowl, combine the mushroom mixture with the reserved toasted walnuts, parsley, Tabasco sauce, and cream cheese. Season with salt and pepper to taste.
- Line a 12 1/4-by-4-by-3-inch terrine (or use any 6-cup mold) with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the terrine. Firmly press down all over terrine with your hands, spreading mixture as evenly as possible. Cover the mold with the overhanging plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.
- Just before serving, melt the remaining 2 tablespoons butter in a medium skillet, and cook the halved mushrooms just until tender, about 5 minutes. Season mushrooms with salt and pepper. Unwrap the chilled terrine, and invert it onto a large serving platter. Use a warm, wet towel on top of the mold, if necessary, to help loosen the terrine. Garnish the serving platter with the cooked mushroom halves, remaining walnuts, and thyme leaves. Serve with toast points or crackers.
Nutrition Facts : Calories 235, Fat 19.1, SaturatedFat 8.5, Cholesterol 36.1, Sodium 358.3, Carbohydrate 7.2, Fiber 2.1, Sugar 2.4, Protein 6.3
MUSHROOM PATE
This is a *very* simple, mild mushroom pate. You can use whatever kind of mushrooms you prefer, or an assortment. Just so long as they are fresh, never canned. It is my attempt to replace chopped liver, a snack treat served in my family for all previous generations, but now out of favor due to health concerns.
Provided by Susiecat too
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Saute onion in olive oil until soft.
- Add mushrooms and cook over medium-high heat until tender and browning around the edges (the mushrooms and also the onions.).
- Put onion-mushroom mixture with hard boiled egg in a food processor, and blend until smooth.
- Season to taste with salt and pepper.
- Chill and serve cold, with good bread alongside.
Nutrition Facts : Calories 58.1, Fat 5, SaturatedFat 0.8, Cholesterol 17.6, Sodium 8.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1.1, Protein 1.8
LOW FAT VEAL, BACON AND MUSHROOMS IN RED WINE
Can you smell it from here? A recipe can make all year! Quick, simple, EASY to do! Best of all is LOW FAT too! Inspired by the internet this was for me! Hope you enjoy my low fat recipe!
Provided by mickeydownunder
Categories Meat
Time 55m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 200C/400F; DEFINATELY cook bacon this way for ease! I used rindless bacon on lined tray with parchement paper/baking paper; http://www.recipezaar.com/208501.
- Lightly spray fry pan and saute finely diced red onions for 5 minutes; ADD diced mushrooms until cooked; PLACE in oven casserole dish.
- Pound veal steaks thin and lightly saute them in frypan.
- NOTE: I cut veal steaks into three pieces for ease; also cooked for 1 minute each side.
- ADD to casserole dish.
- In bowl, mix cornflour and a couple of drop of water to form paste; ADD crumbled bacon, wine and spices.
- Place over veal mixture in casserole dish.
- COVER and cook in oven for about 40 minutes.
- Sprinkle with parsley before serving.
- ENJOY!
Nutrition Facts : Calories 241.2, Fat 9.3, SaturatedFat 3.9, Cholesterol 88.6, Sodium 93, Carbohydrate 7.6, Fiber 1.5, Sugar 2.6, Protein 24.5
More about "low fat mushroom and red wine pate recipes"
EASY MUSHROOM PâTé RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
5/5 (4)Total Time 4 hrs 30 minsCategory AppetizerPublished Apr 5, 2022
MUSHROOMS & RED WINE PASTA - A BEAUTIFUL MESS
From abeautifulmess.com
SAUTEED MUSHROOMS WITH THYME AND RED WINE - SIP …
From sipbitego.com
LOW FAT MUSHROOM AND RED WINE PATE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
EAT SKINNY: HOMEMADE PASTA WITH WHITE WINE MUSHROOM SAUCE
From nutritionfor.us
HOW MUSHROOMS CAN HELP IMPROVE THE FLAVOR OF OLD RED WINE
From tastingtable.com
MUSHROOM PâTé RECIPE | OLIVEMAGAZINE
From olivemagazine.com
RED WINE MUSHROOMS - JO COOKS
From jocooks.com
MUSHROOM PATE - EATINGWELL
From eatingwell.com
MUSHROOM PâTé - CULINARY GINGER
From culinaryginger.com
RED WINE AND MUSHROOM RAGOUT - ALLRECIPES
From allrecipes.com
MUSHROOM PâTé | SLIMMING WORLD RECIPE - FATGIRLSKINNY.NET
From fatgirlskinny.net
RED WINE MUSHROOMS - RECIPE GIRL
From recipegirl.com
MUSHROOM AND RED WINE PATE RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
EASY MUSHROOM PâTé (VEGETARIAN!) | LIVE EAT LEARN
From liveeatlearn.com
10 BEST LOW FAT MUSHROOM PATE RECIPES | YUMMLY
From yummly.co.uk
EASY 20 MINUTE MUSHROOM PATE | WANDERCOOKS
From wandercooks.com
94 LOW FAT MUSHROOM AND RED WINE RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
VEGAN MUSHROOM PâTé - THE PESKY VEGAN
From thepeskyvegan.com
10 BEST LOW FAT MUSHROOM PATE RECIPES | YUMMLY
From yummly.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #snacks #vegetables #easy #refrigerator #beginner-cook #dinner-party #vegetarian #spreads #dietary #inexpensive #mushrooms #onions #brunch #taste-mood #savory #equipment
You'll also love