Mushroom Nut Pate Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Steps:

• Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
• Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
• In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
• Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
• In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
• Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.

Steps:

• Preheat the oven to 180°C/350°F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
• Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
• Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
• Place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
• Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. Lastly stir the reserved mushrooms into the mixture.
• Turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. Allow to cool before spooning from the dish.

Steps:

• Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
• Add water, cover pan, and cook for 8 minutes over medium heat.
• There should be a small amount of water left in the pan at this time.
• Meanwhile, chop walnuts in food processor.
• Add the mushroom mixture to the walnuts in the food processor and process until smooth.
• Season to taste with salt and pepper.