MUSHROOM HAZELNUT PATE
This delicious savory pate is great on crackers, toast, or as a dip for veggies. Its rich umami flavor makes it a wonderful and satisfying vegetarian sandwich filling, too!
Provided by Bobbie Kramer
Categories Appetizers and Snacks Vegetable Mushrooms
Time 56m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
- Toast hazelnuts in the preheated oven until golden brown and skins start to flake off, 10 to 15 minutes. Watch carefully as nuts go from toasted to burnt very quickly. Rub toasted nuts in a clean dishtowel until most of the skins slip off.
- Chop hazelnuts in a food processor into coarse crumbs.
- Melt butter in a large skillet over medium heat. Add mushrooms and onions; cook and stir until mushrooms are cooked through and onions are soft and translucent, about 10 minutes. Add thyme leaves and salt; cook, stirring, about 1 minute. Cool mushroom mixture briefly, about 10 minutes.
- Pour mushroom mixture over hazelnuts in the food processor. Pulse until pate is fairly thick and brownish-gray in color, about 1 minute.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 4 g, Cholesterol 6.1 mg, Fat 6.5 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 76.5 mg, Sugar 1.6 g
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Rahish Dangol
[email protected]This is the worst pâté I've ever had. I would not recommend this recipe to anyone.
Modina A
[email protected]I followed the recipe exactly, but my pâté turned out nothing like the picture. It was a huge waste of time and ingredients.
Cream Cream
[email protected]This recipe was a disaster. The pâté was dry and crumbly, and it tasted like nothing.
Ntsakiso Ntsakelo
[email protected]Meh.
Taimoor Yasir
[email protected]Wow!
MD NAYEM MOLLICK
[email protected]I would definitely recommend this recipe to anyone who loves pâté. It's a delicious and easy-to-make dish that's perfect for any occasion.
Meagan Anterola
[email protected]This pâté is a great make-ahead dish. I made it a few days ahead of time, and it was just as good.
TOP LESSONS
[email protected]I love that this recipe is so easy to follow. I'm not a very experienced cook, but I was able to make this pâté without any problems.
MD Abu Raihan islam
[email protected]This pâté is so versatile. I've used it as a spread for sandwiches, a filling for stuffed mushrooms, and a topping for crostini.
HAR PAL NEWS
[email protected]I made this pâté for a picnic, and it was a big hit. Everyone loved it!
Samuel Agyei
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this pâté. The hazelnuts add a nice sweetness that balances out the earthy flavor of the mushrooms.
Lucky Bhai
[email protected]This pâté is a great appetizer for a party. It's sure to impress your guests.
Jibiril Ahmad
[email protected]I love the fact that this pâté is made with all natural ingredients. It's a much healthier option than store-bought pâté.
Umar Mahni
[email protected]This pâté is so easy to make, and it's a great way to use up leftover mushrooms.
Farhan Alam
[email protected]I was a bit skeptical about the combination of mushrooms and hazelnuts, but I was pleasantly surprised. The two flavors really complement each other.
Wayne Spence
[email protected]This is the best pâté I've ever had. The flavors are so well-balanced, and the texture is perfect.
Sabin Mishra
[email protected]I've made this pâté several times now, and it's always a hit. It's so easy to make, and it's always gone in no time.
sana kamal
[email protected]This mushroom and hazelnut pâté was a delightful surprise! The combination of flavors and textures was絶妙。The pâté was creamy and rich, with a slight crunch from the hazelnuts. It was perfect on crackers or bread.