Mushroom & Nut Pate
photo by Jenny Sanders
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 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)
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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Reviews
-
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.
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