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Mushroom Paté

Substantial, full-bodied pate turns everything its spread on into culinary gold.

Serves: 2 cups
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Makes 2 cups

What you need:

  • 1 cup raw hazelnuts or filberts
  • 1/2 medium onion, sliced
  • 3/4 cups mushrooms
  • 2 cloves garlic, sliced
  • 2 teaspoons olive oil
  • 1 tablespoon sliced black olives
  • 1/4 cup fresh parsley
  • 1 tablespoon tamari
  • Salt and pepper to taste

What you do:

  1. Roast hazelnuts in microwave oven for 3 minutes on medium heat. Sauté onions, mushrooms and garlic in olive oil for about 3 to 4 minutes until soft. In a blender, puree all the ingredients until very smooth.

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