Try CTCA Chef Judy's recipe for mushroom pate spread

June 29, 2:19 PMOrganic Food ExaminerNatalie Rotunda

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Here’s a spread recipe so quick and simple, you can even prepare it at the last minute before company arrives. Or, keep it on hand for light snacking while you watch a movie with fam and friends. Note that a 2-ounce serving is low in calories and fat, and it serves up some protein, as well. For folks who enjoy the taste of mushrooms but don’t have an allergy to them, it’s a perfect match with organic whole grain crackers. Cancer Treatment Centers of America at Midwestern Regional Medical Center Chef Judy Hallisey created this recipe for the enjoyment of patients at her hospital.

Mushroom Pate Spread
2 cups sliced mushrooms
½ cup chopped Onion
1 tsp garlic
1 Tbsp olive oil
½ tsp thyme
½ tsp oregano
¼ cup seasoned bread crumbs
2 tsp fat-free sour cream
Salt and pepper to taste

Procedure:
Lightly sauté mushrooms, chopped onion and garlic in olive oil. Remove from stove and allow to cool. Place in food processor with remaining ingredients. Process until blended. Serve chilled.

Nutritional Information:
Serving Size: 2 oz) Calories 67, Total Fat 2.7g, Dietary Fiber 1.05g, Protein 2g

Chef Judy is part of the multidisciplinary team at CTCA at Midwestern Regional Medical Center in Zion, Illinois, a medical facility which provides patients having advanced and complex cancers with a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.