The soup alone is 51.5g carbs total,
8.6g per serving. For the pesto it's 2.4g
carbs total, 0.4g per serving. Combined
it's 53.9g carbs total, or 9g per serving,
or 6g per serving if you omit the sugar.
Carbohydrate information supplied by Cook
and Count Carbs from Health Apps.
Mushroom and haselnut pate
350g (12oz) closed cup mushrooms, chopped
1 medium onion, peeled & finely chopped
60-75ml (4-5 tablesp) olive oil
15ml (1 tablesp) fresh rosemary, chopped
15ml (1 tablesp) fresh thyme, chopped
5ml (1 teasp) yeast extract
400g (14oz) can butter beans, drained
½ lemon, juice only
100g (4oz) chopped roasted hazelnuts
45ml (3 tablesp) fresh parsley, finely chopped
1. Heat 30ml (2 tablesp) of the olive oil in frying pan and fry the mushrooms and onions
together until soft. Stir in the rosemary, thyme and yeast extract. Remove from the heat
and drain off any liquid.
2. Place about half the mixture into a food processor with the butter beans, lemon juice
and enough of the extra olive oil to make a smooth paste.
3. Transfer to a bowl and stir in the remaining mushroom mixture, hazelnuts and parsley.
Season to taste.
4. Cover and allow to stand at room temperature for about an hour before serving to
allow the flavours to develop.
5. Serve on Melba toast or crackers as a starter or use as a sandwich filling with lots of
fibre. Substituting a cup of white button
mushrooms for red meat in three meals
a week could be a useful strategy for
enhancing and maintaining weight loss. At
the end of the one-year trial, participants
who substituted mushrooms for meat lost
seven pounds, showed improvements
in body composition compared to
participants on the standard diet, and
they maintained the weight loss.
GI Index reported on the findings
of a randomized clinical trial originally
reported in The FASEB Journal