Mushroom, thyme, pecan and Brazil nut dip
Mushroom, thyme, pecan and Brazil nut dip
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 |
For information purposes only. ©2026 Nuts for Life
