Mushroom Paté + Sweet Potato Rounds
Detox Friendly Foods
Posted February 18th, 2011 by noelle | View Comments
Looking for a feel-good treat this President’s Day weekend? These Mushroom Paté + Sweet Potato Rounds are made with sauteed mushrooms and creamy goat cheese set atop a crunchy sweet potato round. Learn more about the better-for-you ingredients in this recipe below.
Mushroom Paté + Sweet Potato Rounds
Serving Size: 2
Ingredients
1 sweet potato, washed and sliced into thin rounds
2 tablespoons of extra virgin olive oil or coconut oil
3 stalks of celery, diced
1/4 yellow onion, diced
1/2 container of baby bella mushrooms (~5 ounces)
1-2 tablespoons vegetable stock
1/2 teaspoon thyme (fresh if possible)
4 ounces goat cheese
1/2 teaspoon sea salt
1/4 teaspoon pepper
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Goat cheese health pioneers* believe goat milk and goat cheese is easier to digest than milk and cheese from cows leaving less residue and crud behind in your bod.
- Mushrooms, the average button mushroom is low in calories and about one-third protein. Mushrooms are also rich in iron (important in ensuring rich oxygen to the body) and selenium (antioxidant).
- Thyme holds a high standing on the list of antioxidant foods. Antioxidants, or “free radical fighters” may help prevent cancer and heart disease as well as slow the aging process.
- Pure and Simple Natural Weight Control, Dr. Norman Walker
- Left over veggie stock? Toss it in an ice tray and freeze it for use in future soups and stews or sautés.
Directions
Pre-heat oven to 400F degrees. Place sweet potato rounds on a baking sheet. Massage with 1 tablespoon of oil, dash with sea salt and pepper and place into oven for ~25-30 minutes until rounds are crispy.
Separately in a large skillet, add 1 tablespoon of oil over medium-high heat. Add the yellow onion, carrot and celery, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the vegetable stock, thyme, salt, and pepper, and cook, stirring, until the vegetable stock is nearly all evaporated, 5 minutes.
Transfer to a food processor. Process with the goat cheese until well combined. Add a touch of vegetable stock if necessary. Adjust seasoning, to taste.
Remove sweet potato rounds from the oven, allow chips to cool slightly. Add 1 tablespoon of warm mushroom paté to each sweet potato round. Enjoy!
* Notes:
