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Mushroom, thyme, pecan and Brazil nut dip


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

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.

This can be kept in the fridge for 3-4 days.

Makes 2 cups.


Serves 8 – 14g nuts per serve


NUTRIENTS per serve – (55g per serve)

Energy 590kJ, Protein 3g, Fat 14g (Saturated fat 2g), Carbohydrate 1g, Sugars 1g, Fibre 2g, Sodium 20mg


Note:

Sourdough slices not in the nutritional analysis


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