Mushroom and Walnut Pâté

This is one of our traditional bread and sandwich spreads. It’s also great as a dip for veggies or spread on crackers. We have often made it using almonds or hazelnuts. As walnuts are just coming into season now, we decided to make the pate with walnuts.

Yield: 1 & 1/2 – 2 cups

Ingredients:

• 1 cup walnut pieces, toasted
• 8 ounces fresh mushrooms, cleaned and chopped
• 2 tablespoon oil (I used 1 olive and 1 sesame)
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 teaspoon Italian herbs
• 1 teaspoon fresh thyme
• salt and pepper to taste
• dash cayenne pepper
• dash of nutmeg (optional but nice)
• 1/2 cup water, as needed
• splash of lemon juice (optional)

Directions:

1. Heat a medium frying pan and toast the walnuts lightly.
2. Remove from the pan once they have lightly browned and are aromatic.
3. Chop the onion, and mince the garlic.
4. Clean and chop the mushrooms and strip the leaves off the fresh thyme.
5. Heat the oil in a large frying pan.
6. Add the onions and sauté until they begin to soften.
7. Add the mushrooms and sauté until they begin to soften.
8. Add a splash of water if the pan is too dry.
9. Add the garlic, Italian herbs and fresh thyme.
10. Add the cayenne and nutmeg.
11. Add the walnuts to the mixture and again if it is too dry, moisten with a bit of water.
12. Place all of the ingredients in a food processor or bowl and puree to a smooth mixture. (I used a bowl with an immersion blender)
13. Season to taste with salt and pepper and a splash of lemon juice as desired.
14. We enjoyed the pâté on small crackers. It is also delicious on a baguette or as a sandwich spread.

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