Mushroom & Nut Pate

Recipe by Lizzie-Babette
READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 34
    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)
  • 14
    cup butter (preferred) or 1/4 cup margarine
  • 1
    small onion, chopped
  • 3
    cloves garlic, minced
  • 12
    teaspoon salt
  • 1
    teaspoon thyme
  • 2
    tablespoons oil (I've used extra virgin olive oil, salad oil, and white truffle infused oil - your preference)
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DIRECTIONS

  • 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.
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