Mushroom Paté
Substantial, full-bodied pate turns everything its spread on into culinary gold.
April 14, 2010
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:
- 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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