Filter
Reset
Sort ByRelevance
MANDM1995
Mushroom pâté with forest fruit sauce
Mushroom pâté with lamb's lettuce and forest fruit sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Defrost the frozen fruit (in microwave or saucepan with 1 tbsp water). Clean the orange.
-
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.
-
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.
Blogs that might be interesting
-
20 minAppetizerchicken bouillon, shii-takes, String Beans, light soy sauce, medium dry sherry, bunch onions, Spinach, wok noodles, sesame oil,noodle soup with shii-takes
-
20 minAppetizerketjapmarinademanis, garlic, fresh ginger, Red pepper, chicken breast, egg, flour, cornstarch, peanut oil, sunflower oil,tempura of marinated chicken
-
20 minSmall dishwhite casino bread, olive tapenade, fresh spinach, arugula, breakfast bacon, olive oil,bread rolls with bacon and spinach
-
30 minLunchchicken bouillon, romatomat, vinegar, sugar, ketjapmarinademanis, soy sauce, sambal oelek, ginger shavings in syrup, garlic, leeks, mie, cornstarch,chinese tomato soup with ginger
Nutrition
195Calories
Sodium41% DV980mg
Fat20% DV13g
Protein10% DV5g
Carbs4% DV12g
Fiber20% DV5g
Loved it