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Ингредиенты
- 40 gm Butter, (1 1/2oz)
- 1 med -sized onion, finely minced
- 300 gm Mushrooms, minced (10z)
- 300 ml Lowfat milk, (1/2 pint) Grated rind and juice of 1/2 lemon
- 11 gm Sachet gelatine, (0.4oz)
- 3 Tbsp. Warm water
- 1 x 142 millilit double cream, lightly whipped (5 floz) Salt and freshly grnd black pepper
- 1 slc Lemon and fresh dill to decorate
Инструкции
- Heat the butter and gently cook the onion for 4-5 min till soft.
- Add in the mushrooms and cook for a further 2 min.
- Place the mushroom mix, lowfat milk and lemon rind and juice in a blender and blend till smooth.
- Dissolve the gelatine in the warm water and fold into the mushrooms mix with the cream and seasoning to taste.
- Pour into a 900ml (1 1/2 pint) mould and refrigeratefor at least 2 hrs till set.
- Dip the mould in warm water for 1-2 seconds and turn out onto a plate.
- Garnish with lemon slices and fresh dill.
- NOTES : A delicious mushroom mousse to serve with melba toast for a first course. Note the chilling time when preparing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 61 | |
| Calories from Fat 40 | 66% |
| Total Fat 4.57g | 6% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 48mg | 2% |
| Potassium 180mg | 5% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.71g | 2% |
| Protein 2.51g | 4% |
