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CherylKob
Amuse of pate with port and mushrooms
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Ingredients
Directions
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Take the piping bag out of the refrigerator approximately 15 minutes before serving. In the meantime, toast the bread into toast and cut or cut out asterisks.
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Slice the mushrooms in the length, so that a stalk remains on both sides. Heat the oil in a frying pan and fry the mushrooms on a high setting briefly.
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Shake them through the pan, switch off the heat source and allow to cool. Put the spoons side by side.
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Spray a rosette of pâté on each spoon. Place a mushroom on each rosette and garnish with a piece of parsley. Serve with asterisks of toast.
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Nutrition
150Calories
Fat18% DV12g
Protein8% DV4g
Carbs2% DV5g
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