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Ingredientes
- Wild Mushroom Pate with Parmesan Toasts
- ½ ounce dried blend shiitake/porcini mushrooms
- 1 cup hot water
- 1 stick butter
- 3 cloves garlic, minced
- ½ cup finely chopped sweet onion (such as Vidalia)
- 6 ounces Crimini (baby bella)mushrooms, sliced
- ½ tablespoon fresh thyme leaves
- ½ teaspoon dried sage leaves
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon salt
- Freshly ground pepper to taste
- ½ cup dry white wine
- ¼ cup brandy
- 1 package cocktail rye bread
- 4 tablespoons butter, melted (for rye bread toasts)
- 1/2 cup grated Parmesan cheese
- 1/3 cup freshly snipped chives for garnish
View Full Recipe at Table Talk
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 956g | |
| Calories 1775 | |
| Calories from Fat 1342 | 76% |
| Total Fat 152.65g | 191% |
| Saturated Fat 96.03g | 384% |
| Trans Fat 0.0g | |
| Cholesterol 409mg | 136% |
| Sodium 3090mg | 129% |
| Potassium 1270mg | 36% |
| Total Carbs 28.77g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 13.16g | 9% |
| Protein 27.15g | 43% |
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