Mushroom Pate

Mushroom Pate


Ingredients:

  • 2 tablespoons olive oil

  • 1 medium onion chopped

  • 3 cloves garlic, minced

  • 1/2 teaspoon sea salt

  • 6 - 8 cup chopped mushrooms of choice

  • 1/4 - 1/2 water or veg stalk

  • 1 teaspoon powdered sage, or 2 tablespoons chopped fresh

  • 1 teaspoon dried thyme

  • 1 teaspoon powdered rosemary or 2 teaspoons chopped fresh

  • 1 teaspoon dried chili flakes (optional, but recommended)

  • 1 cup toasted walnuts

  • 1 tablespoon balsamic vinegar

  • Fresh ground pepper

  • 1 tablespoon olive oil or water if mixture is to dry.

Directions


Heat a large saucepan on medium heat and add the olive oil. When warmed add the
onions and garlic and saute one minute. Add the herbs and mushrooms and saute for
15 minutes. when mixture begins to get dry, add the water or stalk a little at a time to
keep moist. When finished cooking, let cool.


While the mushrooms are sautéing, heat oven to 300 degrees. Place walnuts on a
parchment lines baking sheet and toast for 5 - 7 minutes or until the walnuts begin to
toast. The ideal time to bring them out of the oven is just before they begin to darken.
Remove form oven and let cool.


In a food processor fitted with an S blade, add the mushroom mixture, walnuts and
balsamic fresh ground pepper and puree until smooth, scraping down the sides as
need.

Taste to adjust salt and balsamic. Store in air tight container for 1 week.

Liz Murray