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