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CATEGORY CUISINE TAG YIELD
Dairy, Grains Italian Appetizers, Autumn 4 Servings

INGREDIENTS

3 T Extra virgin olive oil, 3 to
3 c Mixed fresh wild mushrooms
chantarelles shiitake
crimini cleaned and
coarsely chopped
1 Clove garlic, minced
2 Green onions, thinly sliced
8 oz Lowfat cream cheese
2 T Soy sauce
2 T Nonfat sour cream
2 T Sherry
1/2 c Walnuts, toasted and finely
chopped
1/4 c Chopped Italian parsley
1 Baguette
Extra virgin olive oil

INSTRUCTIONS

4
Heat a heavy bottomed saute pan over medium for approximately 20-30
seconds. (The objective is to heat the pan enough before adding oil  so
the vegetables won't stick). Add 2 tablespoons of olive oil and  tip
pan to coat the bottom. Quickly add garlic and green onions and  saute
for 1-2 minutes then remove and reserve. Add remaining oil and
mushrooms, shaking pan regularly. Cook for 8-10 minutes, or until
mushrooms release their juices. Remove from heat and cool.  Meanwhile,
place green onions, garlic and remaining ingredients except  walnuts
and parsley in the bowl of a food processor. Mix until smooth  and
creamy. Stir into the cooled mushrooms, adding the walnuts and  parsley
as you mix the ingredients together.  Makes approximately 4 cups.  FOR
CROSTINI: Preheat oven to 375#161#F. Slice bread into 1/4 inch
thickness. Lightly brush with olive oil on one side and place oiled
side up on a cookie sheet. Bake for 10 minutes, then turn over to
lightly brown the other side.  Remove and cool completely before
storing. Will make enough for this  picnic plus leftovers. Notes: This
recipe lends itself well to a  picnic because it can be made a couple
days ahead and can be packed  easily. If you can not find any type of
wild mushroom, then use  chopped portabellas or the white button
mushrooms.  Serving Ideas: Serve as part of a Mediterranean Fall
Picnic.  Nutr. Links: 0 4204 0 0 0 0 0 0 0 20187 3771 0 0 0  Per
serving: 612 Calories; 26g Fat (38% calories from fat); 20g  Protein;
74g Carbohydrate; 33mg Cholesterol; 1299mg Sodium  Posted to EAT-L
Digest 10 Dec 96  Recipe by: Rosemary Furfaro  From:    "McNamara,
Kelly" <kmcnamara@LIGGETT.COM>  Date:    Wed, 11 Dec 1996 12:32:30
-0500

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 84
Total Fat: 10g
Cholesterol: 0mg
Sodium: 445.9mg
Potassium: 276.1mg
Carbohydrates: 6.7g
Fiber: 3.3g
Sugar: <1g
Protein: 5.1g


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