If you use better mushrooms, you get better tasting pate. Sounds pretty simple, no? You can use anything from plain white to shitake to Portobello. I tried Crimini and it was very good on untoasted baguette rounds
INGREDIENTS
1 1/2 cups mushrooms
1/4 cup walnut pieces
2 tablespoons finely chopped onions
2 tablespoons butter or butter substitute
2 tablespoons all purpose flour
3 tablespoons Emile's Dry Sherry
1/8 teaspoon nutmeg
1 tablespoon finely chopped chives or green onion tops
DIRECTIONS
Cut the mushrooms into small pieces and add to a blender or food processor. Chop medium fine, remove and reserve. Add the walnuts to the blender or food processor and chop fine. Remove and reserve, also.
Combine the onion and butter in a medium sauce pan and saute on medium heat for 5 to 6 minutes until the onions are tender. Gradually stir in the flour and mix until smooth, another 3 to 4 minutes. Add the sherry, nutmeg and mushrooms, stirring each into the mixture. Continue to simmer over medium-low heat for6 to 7 minutes until the mushrooms are tender.
Add the chopped walnuts and the chives, mixing well. Remove to a serving bowl and chill for 30 minutes or up to 2 days. Serve on Belgian endive leaves, crackers or baguette rounds, toasted or not. Makes about 1 cup, or 16 servings.
INGREDIENTS
1 1/2 cups mushrooms
1/4 cup walnut pieces
2 tablespoons finely chopped onions
2 tablespoons butter or butter substitute
2 tablespoons all purpose flour
3 tablespoons Emile's Dry Sherry
1/8 teaspoon nutmeg
1 tablespoon finely chopped chives or green onion tops
DIRECTIONS
Cut the mushrooms into small pieces and add to a blender or food processor. Chop medium fine, remove and reserve. Add the walnuts to the blender or food processor and chop fine. Remove and reserve, also.
Combine the onion and butter in a medium sauce pan and saute on medium heat for 5 to 6 minutes until the onions are tender. Gradually stir in the flour and mix until smooth, another 3 to 4 minutes. Add the sherry, nutmeg and mushrooms, stirring each into the mixture. Continue to simmer over medium-low heat for6 to 7 minutes until the mushrooms are tender.
Add the chopped walnuts and the chives, mixing well. Remove to a serving bowl and chill for 30 minutes or up to 2 days. Serve on Belgian endive leaves, crackers or baguette rounds, toasted or not. Makes about 1 cup, or 16 servings.
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