Mushroom Pâté

I posted this recipe recently as a topping for a pizza.  As the holidays approach, it is worthy of another mention.

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This might not be the most beautiful appetizer ever created, but if you like mushrooms, you will be all over this.


Mushroom Pâté 
recipe from Eating Well (Sept/Oct 2015)

3 T. extra virgin olive oil, divided
1 lb. baby bella mushrooms, roughly chopped
1/8 c. dried shallots (original recipe calls for 1/4 c. fresh minced shallots)
2 T. fresh sage, chopped
1/4 t. sea salt
1/2 t. fresh ground pepper
3 T. hearty red wine (original recipe calls for sherry)
1/2 c. toasted walnuts
2 T. freshly grated Parmesan cheese

Heat 1 T. of the olive oil in a large skillet and saute mushrooms for about 2 minutes.  After some of the juices have started to release, add the shallots.   Continue to cook for another 2-3 minutes.   Add sage, salt and pepper and cook for another 2 minutes, stirring often.   Add wine and scrape pan, getting any cooked bits stuck to the bottom.   Stir and cook until liquid evaporates, 2-3 minutes.

Place mixture in food processor.  Pulse a few times and then add nuts and cheese.   Add remaining 2 T. of olive oil and process until finely chopped and pâté -like.  Serve at room temperature.

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Add this to your holiday appetizer table.

Eating Well states that this can be made ahead of time and stored for up to three days.    Besides a pizza topping, I would love to try this in a pita as a sandwich spread.

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