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Home / Recipes / Mushroom, thyme, pecan and Brazil nut dip

Mushroom, thyme, pecan and Brazil nut dip

Mushroom, thyme, pecan and Brazil nut dip
Appetizer, Quick/Under 30 mins, Side Dishes, Snacks

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SERVES:
8
DIFFICULTY:
Easy
PREP TIME:
5 minutes
COOK TIME:
5 minutes

Ingredients

  • 30 g canola salt-reduced margarine
  • 250 g swiss brown mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp chopped fresh thyme
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • ¾ cup (80g) roughly chopped pecans
  • ¼ cup (30g) chopped Brazil nuts
  • Cracked black pepper
  • 1 tbsp chopped flat leaf parsley
  • 8 slices of sourdough bread (or GF bread), to serve
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Method

  • Heat a large non-stick frying pan and add the canola margarine.
  • Sauté the mushrooms with garlic,thyme, lemon juice and olive oil. Remove from heat and cool.
  • Place the mushroom mixture in a food processor or blender and blend with nuts until smooth.
  • Stir through parsley and serve with sourdough bread.

Notes

Keep in the fridge for 3-4 days.  Makes 2 cups.
 
Recipe courtesy of Nuts for Life.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Carbohydrates: 1g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 20mg | Fiber: 2g | Sugar: 1g
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