Mushroom, thyme, pecan and Brazil nut dip

SERVES:

DIFFICULTY:
Easy

PREP TIME:
5

COOK TIME:
5

Ingredients

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

Mushroom, thyme, pecan and Brazil nut dip

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)