Savoury Saturday: Walnut Mushroom Pâté (Vegeterian)

A perfect party pleaser! Accompany with an assortment of crackers and toasted baguette.  Makes 14 servings.

Ingredients

1 and 1/4 cup walnuts
1 stick butter
1/3 cup chopped Italian parslet
1/4 cup minced onions
1/4 cup minced shallots
8 oz portabello mushrooms chopped
8 oz crimini mushrooms chopped
4 oz white mushrooms chopped
3 tablespoons EVVO 
2 tablespoons finely chopped fresh thyme
2 chopped garlic cloves sauteed in 1 tablespoon EVVO
1/4 teaspoon salt
1/2 teaspoon black pepper

Toast walnuts in a pre-heated 350 degree F oven for 10 minutes or until lightly golden
Sauté the minced onions and minced shallots in butter over medium heat, cook until the onions and shallots become translucent.
Add mushrooms, sautéed garlic, chopped parsley, salt, pepper, and diced thyme. Stir often and cook until most of the liquid has evaporated. 
Remove from stove and cool
Put the walnuts in a food processor with 3 tablespoons of EVVO, process until a grainy/thick paste forms. Gradually add in the cooled mushroom mixture and process until a thick consistency similar to a tapenade forms.
Oil a ramekin or bowl with butter, transfer the pâté and pack tightly. Cover with wax paper and plastic wrap, refrigerate for at least 4 hours or overnight. 
To cut, take a knife around the edges of the bowl and turn over onto a plate, or cut into large triangular pieces. 

 

Bon Appétite!!