6 Serves
110 Mins
Finely chop the mushrooms and onions using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
40 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
561 mg / 4,700 mgSodium
205 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat and sauté the onions until translucent, then add the mushrooms and cook until all moisture has evaporated.
Add the walnut halves to the skillet and toast them briefly with the mushroom mixture.
Transfer the mixture to a food processor and pulse until a smooth, spreadable consistency is achieved.
Season the pâté with salt and pepper to taste, then chill in the refrigerator before serving.
25
g95
g20
g
Yemeni
