Best 2 Mushroom Nut Pate Recipes
Mushroom and nut pate is a delicious and versatile dish that can be enjoyed as an appetizer, spread, or main course. This dish is a great source of protein, fiber, and healthy fats, making it a nutritious addition to any diet. Additionally, it is relatively easy to prepare and can be made with a variety of ingredients, making it a great option for those with dietary restrictions or preferences.
Let's cook with our recipes!
MUSHROOM & NUT PATE
Found this recipe years ago, and don't even remember where it came from. I've tweaked this endlessly, adding parmesan cheese, different nuts, combinations of mushrooms, and different seasonings. If you like mushrooms and nuts, you'll like this. The recipe even looks like a pate - very similar color and texture. We especially like it hot, but it's still very good cold (put on a cracker, top with some cheese and roasted red pepper and broil - yum) or at room temperature. Great year-round, and especially at parties.
Provided by Lizzie-Babette
Categories Spreads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
MUSHROOM AND NUT PATE
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.
Tips:
- Use a variety of mushrooms for a more flavorful pâté. Try using a combination of wild mushrooms, such as porcini or chanterelles, with common mushrooms, such as button or cremini mushrooms.
- Toast the nuts before using them in the pâté. This will help to bring out their flavor and make them more crunchy.
- Use a food processor to mince the mushrooms and nuts. This will help to create a smooth and creamy pâté.
- Season the pâté to taste with salt, pepper, and other herbs and spices. You can also add a splash of white wine or brandy for extra flavor.
- Serve the pâté with crackers, bread, or vegetables. You can also use it as a filling for sandwiches or wraps.
Conclusion:
Mushroom nut pâté is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It is easy to make and can be tailored to your own taste preferences. With its rich flavor and creamy texture, mushroom nut pâté is sure to be a hit with your family and friends.
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