Mushroom & Nut Pate

9 ingredients
8 steps

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

  1. 1
    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).
  2. 2
    Melt butter or margarine in large frying pan/skilled on medium heat.
  3. 3
    Add onions, garlic, mushrooms, salt, thyme, and pepper.
  4. 4
    Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
  5. 5
    In food processor, whirl nuts to form paste.
  6. 6
    Add oil and whirl until creamy.
  7. 7
    Add mushroom mixture and whirl until smooth.
  8. 8
    Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.

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