Hot mushroom pate/dip

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Recipe by: cheriff

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion, chopped fine 1 lb Mushrooms (large) chopped
1 Clove of garlic Fine
1 ea Chillie, chopped, to taste 2 tb Lemon Juice
1 To 2 t thyme 3/4 c Breadcrumbs

In a large saucepan gently cook 1 MEDIUM ONION, chopped finely. Add 1
CLOVE OF GARLIC and CHOPPED CHILLIE (to taste, about 1 teaspoon)and
1-2 TEASPOONS OF DRIED THYME. Add 500g/ie. 1 pd. MUSHROOMS
(preferably large ones) chopped finely and stir well . Cover and
simmer until they are getting soft. Add 2 TABLESPOONS of LEMON JUICE
and about 3/4 CUP BREADCRUMBS (pref. wholemeal).Cook a bit longer
stirring constanly. Spoon into a dish and eat warm on bread or as a
dip, or leave to cool in the fridge. It's great! Maree.

Source: from Rosemary Stanton's excellent `The Good Gut Cookbook`.
Posted by pronin#posgate.apana.org.au (M. Pronin) to the Fatfree
Digest [Volume 16 Issue 6] Mar. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.