5 min prep time
5 min cook time
Serves 8 people


  • 30g canola salt-reduced margarine
  • 250g swiss brown mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp chopped fresh thyme
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • ¾ cup (80g) roughly chopped pecans
  • ¼ cup (30g) chopped Brazil nuts
  • Cracked black pepper
  • 1 tbsp chopped flat leaf parsley
  • 8 slices of sourdough bread (or GF bread), to serve


  1. Heat a large non-stick frying pan and add the canola margarine.
  2. Sauté the mushrooms with garlic, thyme, lemon juice and olive oil. Remove from heat and cool.
  3. Place the mushroom mixture in a food processor or blender and blend with nuts until smooth.
  4. Stir through parsley and serve with sourdough bread.


Keep in the fridge for 3-4 days Makes 2 cups
Nutrients per serve
Energy 590 kj
Protein 3 g
Fat 14 g
Saturated fat 2 g
Carbohydrate 1 g
Sugars 1 g
Dietary fibre 2 g
Sodium 20 mg

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