Swiss Chard & Mushroom Pâté
March 06, 2016
Categories: Lunch, Side Dishes, Eggs, Vegetables, Mushrooms, Swiss Chard, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Winter, Oven Bake, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Make it from scratch, Kosher Dairy, Aperitif more
"This attractive pate is lined with Swiss chard leaves and topped with thin slices of lemon and a fan of sliced mushrooms. Serve it hot or at room temperature, as a first course or light lunch dish."
- Serving Size: 1 (412.2 g)
- Calories 237.9
- Total Fat - 14.8 g
- Saturated Fat - 7.6 g
- Cholesterol - 199.2 mg
- Sodium - 1316.5 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 5.6 g
- Sugars - 6.7 g
- Protein - 15 g
- Calcium - 210.2 mg
- Iron - 4.3 mg
- Vitamin C - 67.1 mg
- Thiamin - 0.2 mg
When removing the chard leaves from their stems and washing them, keep some of the larger leaves intact to line the mold.
Steam the leaves in the water clinging to them in a covered saucepan over high heat for 5 minutes, stirring once, until just wilted. Drain and rinse with cold water, then pat dry.
Butter a loaf pan and line it with a layer of leaves.
Squeeze the excess moisture from the remaining leaves, either by hand or pressing between two plates; chop coarsely and set aside.
Wipe the mushrooms with a damp cloth and trim the stems. Choose one attractive mushroom and reserve for garnish.
Chop the mushrooms in 1/4-inch dice and toss with lemon juice to prevent discoloring. Melt the 1/4 cup of butter in a large skillet and saute the mushrooms until lightly browned.
Add the garlic and saute for 2 minutes, stirring frequently.
Add the chard and saute for 5 minutes, stirring to coat the leaves well. Season with salt, pepper, and Tabasco.
Transfer the vegetables to a bowl and allow to cool slightly.
Preheat the oven to 350-degrees-F.
Lightly beat the eggs in a mixing bowl and stir in the cheese.
Beat in the mushroom mixture and pour it into the prepared pan. Bake the mold for 30 minutes, until the eggs have set.
Remove from the oven and allow the mold to sit for 5 minutes.
Carefully run a knife around the edges of the pan to loosen the pâté. To unmold, place the serving platter on top and invert; remove the loaf pan.
Cut the reserved mushroom in thin slices and toss with lemon juice.
Arrange the slices in a fan shape at the center of the pâté, then add the lemon slices.
Tips & Variations
No special items needed.