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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.
Energy 590kJ, Protein 3g, Fat 14g (Saturated fat 2g), Carbohydrate 1g, Sugars 1g, Fibre 2g, Sodium 20mg
Sourdough slices not in the nutritional analysis