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.
Mushroom and Walnut pate
Ingredients
1 tbsp butter
1 medium brown onion, finely diced
3 cloves of garlic minced
4 cups finely chopped button or field mushrooms
1 cup red wine
1 tsp dried sage
1 tsp dried thyme
2 cups walnuts
1 tbsp tamari
1 tbsp lemon juice
1/4 cup chopped parsley
Salt and pepper
Method
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
Adjust the seasoning with the tamari and lemon juice and stir in the chopped parsley, you may need a little salt and pepper
Enjoy topped with sour cream or cream friache, thick yoghurt or your favourite cheese