Savory Mushroom & Pecan Paté
Ingredients
- 1 cup chopped pecans
- 2 cups fresh roughly-chopped mushrooms of your choice, I used shiitake, oyster, maitake, and others
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large shallot, finely minced
- 1 teaspoon minced marjoram
- 1 teaspoon minced thyme
- 1 heaping tablespoon of whole milk yogurt
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. The ingredients for the paté. Place the nuts in a heatproof dish, roast for 10 minutes, and remove from oven. Adjust oven temperature to 400 degrees. Toss the mushrooms in a small bowl with 1 tablespoon of olive oil to coat, and spread out onto a cookie sheet. Roast for about 20 minutes and stir occasionally until lightly brown. Remove from the oven and let cool. Heat the butter in a saucepan, sauté the shallot until lightly browned, and set aside. Place the nuts, mushrooms, shallots, herbs, and yogurt in a food processor and pulse until the mixture is well combined and has a chopped consistency. Add the salt and pepper to taste. Place the mixture into a serving bowl. Serve with crackers of your choice. Serves 4 to 6
