Best 2 Mushroom Nut Pate Recipes

Indulge in an irresistible culinary journey with our delectable Mushroom Nut Pâté recipes. Discover the perfect balance of earthy and nutty flavors in each bite. These pâtés are a symphony of textures, with creamy and chunky variations sure to tantalize your taste buds. Serve them as an elegant appetizer, spread on crackers or crostini, or use them as a filling for savory pastries. Whether you prefer the classic combination of mushrooms and walnuts or a more exotic blend of wild mushrooms and roasted almonds, we have a recipe that will delight your senses. Each pâté is crafted with carefully selected ingredients, ensuring a rich and complex flavor profile. Explore our collection of recipes and find your new favorite appetizer or party platter sensation.

Here are our top 2 tried and tested recipes!

MUSHROOM & NUT PATE

Mushroom & Nut Pate image

Found this recipe years ago, and don't even remember where it came from. I've tweaked this endlessly, adding parmesan cheese, different nuts, combinations of mushrooms, and different seasonings. If you like mushrooms and nuts, you'll like this. The recipe even looks like a pate - very similar color and texture. We especially like it hot, but it's still very good cold (put on a cracker, top with some cheese and roasted red pepper and broil - yum) or at room temperature. Great year-round, and especially at parties.

Provided by Lizzie-Babette

Categories Spreads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb sliced mushrooms (I use crimini, shiitake and white, mixed, but you can use your favorite or a combo)
1 cup slivered almonds (can also use your favorite nut, or a combination of nuts, such as 1/3 c almonds, 1/3 c walnuts, and)
1/4 cup butter (preferred) or 1/4 cup margarine
1 small onion, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon thyme
fresh ground pepper, to taste
2 tablespoons oil (I've used extra virgin olive oil, salad oil, and white truffle infused oil - your preference)

Steps:

Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
Melt butter or margarine in large frying pan/skilled on medium heat.
Add onions, garlic, mushrooms, salt, thyme, and pepper.
Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
In food processor, whirl nuts to form paste.
Add oil and whirl until creamy.
Add mushroom mixture and whirl until smooth.
Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.

MUSHROOM AND NUT PATE

Mushroom and Nut Pate image

Provided by Cat Cora

Categories appetizer

Time 6h45m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 cup raw pumpkin seeds
1/2 cup raw pistachios
1 cup balsamic vinegar
1/4 cup olive oil, plus 2 tablespoons
1/2 small red onion, chopped fine
1/2 cup quartered shitake mushrooms
4 to 6 half-dried figs, halved
1/4 cup Marsala wine
2 tablespoons chopped fresh basil
1 scallion, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
Pita chips, as garnish

Steps:

Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.

Tips:

Use a variety of mushrooms. This will give your pâté a more complex flavor.
Toast the nuts before using them. This will bring out their flavor and make them more fragrant.
Don't overcook the mushrooms. They should be cooked until they are soft but still have a little bit of bite to them.
Season the pâté to taste. You may want to add more salt, pepper, or herbs depending on your preferences.
Let the pâté cool completely before serving. This will help it to set and firm up.

Conclusion:

Mushroom nut pâté is a delicious and versatile appetizer or spread. It can be served on crackers, bread, or vegetables. It can also be used as a filling for sandwiches or wraps. This pâté is a great way to use up leftover mushrooms and nuts. It is also a good source of protein and fiber.

Tips:

Use a variety of mushrooms to give your pâté a more complex flavor.
Toast the nuts before using them to bring out their flavor and make them more fragrant.
Don't overcook the mushrooms; they should be soft but still have a bit of bite.
Season the pâté to taste; you may want to add more salt, pepper, or herbs depending on your preferences.
Let the pâté cool completely before serving to help it set and firm up.

Conclusion:

Mushroom nut pâté is a delicious and versatile appetizer or spread that can be served on crackers, bread, or vegetables. It can also be used as a filling for sandwiches or wraps. This pâté is a great way to use up leftover mushrooms and nuts and is a good source of protein and fiber.