Wild Mushroom Pate

I do not like goose liver pate. This is excellent pate, with a wild nutty flavor. I'd bet it would be very good with some toasted walnuts too.

• Ready In: 12 mins
• Serves: 6

Ingredients

•  cooking spray
• 12  ounces mushrooms, coarsely chopped (shiitake, portobello, or white button)
• 1⁄2 cup onion, chopped
• 1⁄2 cup shallot, chopped
• 4  garlic cloves
• 1⁄4 cup  vegetable stock
• 2  tablespoons fat-free parmesan cheese
• 2  teaspoons lemon juice

Directions

1. Spray skillet with cooking spray; heat skillet over medium heat.
2. Add mushrooms, onion, garlic, and vegetable stock. Cook, covered, over medium heat until mushrooms are wilted, about 5 minutes.
3. Cook until all vegetables are very tender and all liquid absorbed, 8 to 10 minutes. Cool.
4. Process mushroom mixture and cheese in food processor until smooth. Add lemon juice.
5. Refrigerate 2 to 3 hours. Spoon pate into crock, and serve with toasted bread slices or crackers.