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MANDM1995
Mushroom pâté with forest fruit sauce
Mushroom pâté with lamb's lettuce and forest fruit sauce.
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Ingredients
Directions
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Defrost the frozen fruit (in microwave or saucepan with 1 tbsp water). Clean the orange.
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Grate half of the skin (the remainder of the fruit is not used). Puree the forest fruits with the port, orange zest and powdered sugar with a hand blender or food processor.
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Divide the lettuce over plates. Cut the slices of pate through the middle and lay next to or on the lettuce. Spoon the forest fruit sauce over it.
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Nutrition
195Calories
Sodium41% DV980mg
Fat20% DV13g
Protein10% DV5g
Carbs4% DV12g
Fiber20% DV5g
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