Found this recipe years ago, and don't even remember where it came from. I've tweaked this endlessly, adding parmesan cheese, different nuts, combinations of mushrooms, and different seasonings. If you like mushrooms and nuts, you'll like this. The recipe even looks like a pate - very similar color and texture. We especially like it hot, but it's still very good cold (put on a cracker, top with some cheese and roasted red pepper and broil - yum) or at room temperature. Great year-round, and especially at parties.
- 3⁄4 lb sliced mushrooms (I use crimini, shiitake and white, mixed, but you can use your favorite or a combo)
- 1 cup slivered almonds (can also use your favorite nut, or a combination of nuts, such as 1/3 c almonds, 1/3 c walnuts, and)
- 1⁄4 cup butter (preferred) or 1⁄4 cup margarine
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1⁄2 teaspoon salt
- 1 teaspoon thyme
- fresh ground pepper, to taste
- 2 tablespoons oil (I've used extra virgin olive oil, salad oil, and white truffle infused oil - your preference)
- Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
- Melt butter or margarine in large frying pan/skilled on medium heat.
- Add onions, garlic, mushrooms, salt, thyme, and pepper.
- Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
- In food processor, whirl nuts to form paste.
- Add oil and whirl until creamy.
- Add mushroom mixture and whirl until smooth.
- Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.
Delicious and simple. I used Baby Bella mushrooms, and will experiment with others. I also used walnuts, and was very happy with that. I do think I may try the ideas mentioned by others - adding parmigiana, and maybe also Madeira. I will use this recipe time and again, I am sure.
This was a huge hit! I used this for my chicken wellington dish. With the leftovers, we ate them with crackers or slathered it on our sandwiches. So delicious! Definitely going to make this again and again and .... :)
This is a wonderful pate, especially great because it's very suitable for buffet tables. I believe the original came from one of the Sunset cookbooks, which is the source I have. I usually put in just one garlic clove, as per the original recipe. I swear that when I was young and more of party person, I was invited to parties just because I could be relied upon to bring this pate. If you like more texture, hold back a few tablespoons of the chopped nuts and mix them into the finished pate.