Skip to content
${{amount}}

Your Cart (0)Close

View Sizes

Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Free Shipping..Free Sample..Great Spices! Sample In Cart. We Have Relaunched Our Website!
Free Shipping..Free Sample..Great Spices!

Portabello Mushroom Pate

Mushroom pate can make a great spread for toast as an appetizer or a beautiful filling for a collard green wrap. Thyme adds a complementary herbal flavor to this dish, while crushed red pepper flakes add heat.

  • Yield:16

  • Level of Difficulty:Easy

  • Cook Time:10 Minutes

  • Prep Time:10 Minutes

Ingredients

  • ¼ cup + 2 tablespoons

    extra-virgin olive oil

  • ½

    yellow onion, chopped

  • 2

    large portobello mushrooms, cleaned and chopped with stems

  • 2

    cloves garlic, minced

  • 1 cup

    unsalted sunflower kernels

  • ¼ teaspoon

    crushed red pepper flakes

  • 1 teaspoon

    thyme leaves

  • 2 teaspoons

    lemon juice

  • salt, to taste

  • pepper, to taste

Directions

Heat two tablespoons extra-virgin olive oil in non-stick skillet over medium high heat. Saute onion until translucent and add mushroom, sauteing until juices have been released. Add minced garlic, sauteing until lightly browned. Remove mixture from heat.

Add sunflower kernels and mushroom mixture to food processor, add ¼ cup extra-virgin olive oil, crushed red pepper flakes, thyme, lemon juice, salt and pepper. Pulse until a smooth paste forms.

Previous article Fettucine With White Bean Sauce
Next article Chocolate Sunflower Seed Bark

Leave a comment

Comments must be approved before appearing

* Required fields