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