Mushroom and Walnut pate
Serves:  party (20 or more)
Average: 5 (1 vote)
Difficulty:
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Saved:
64
Recipe by: Dominique Rizzo
I love mushrooms and this mushroom pate is divine on bread, stirred through pasta or even spread onto a pizza or used as a filling for pasta. It will keep well in the fridge in an airtight container for 2 weeks and freezes well.
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Mushroom and Walnut pate
Ingredients:
Mushroom and Walnut pate
Method:
Mushroom and Walnut pate
  1. Heat the butter and saute the onion, garlic and mushrooms until softened. Add in the red wine and herbs simmer until all the liquid has evaporated. Remove the mix from the heat and place into a food processor, tip in the walnuts and blend until smooth
  2. Adjust the seasoning with the tamari and lemon juice and stir in the chopped parsley, you may need a little salt and pepper
  3. Enjoy topped with sour cream or cream friache, thick yoghurt or your favourite cheese
Tips & Hints:
  • Makes 2 cups
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Walnut pate
5
Victoria
11 months 1 week ago
Excellent, first time I've made a walnut pate. I left it a bit course in texture. I put butter on sourdough toast, and was delighted with it, in fact I had more toast lol