Mushroom and Nut Pate
|Butter||2 Tablespoon (1/4 stick)|
|Mushrooms||1 Pound, sliced|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), minced|
|Slivered almonds||3⁄4 Cup (12 tbs), toasted|
|Hazelnuts||1⁄4 Cup (4 tbs), toasted|
|Peanut oil||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Red pepper||1 Dash|
|Toasted sesame seeds||1⁄2 Teaspoon (garnish)|
|Assorted crackers||1⁄4 Cup (4 tbs)|
Melt butter in large skillet over medium-high heat.
Add mushrooms, onion and garlic and saute until most of liquid has evaporated.
Remove from heat.
Coarsely chop almonds and hazel nuts in blender or processor; remove 2 tablespoons and set aside.
Continue chopping, slowly adding oil until mixture is well blended.
Add seasoning and mushroom mixture and blend thoroughly .
Stir in remaining nuts.
Mold into loaf and sprinkle with sesame seeds.